Salmon with Blistered Green Beans Red Onions, Beets & Crumbled Goat Cheese

Ingredients (1 serving):

• 100 gr Salmon filet (High protein serving)
• 115 gr Trimmed green beans
• 200 gr Pre-cooked beets
• 25 gr Sliced red onions
• 1 Bunch of chives
• 30ml Balsamic vinegar
• 12 gr Pecans
• 20 gr Goat cheese
• 10g Seared pork chop spice blend (salt, paprika, garlic, powdered vinegar, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Mise en place

Preheat the oven to 450°F. Drain and slice the beets into wedges. Thinly slice the chives.

Roast the vegetables

On a lined sheet pan, toss the green beans, beets, onions and vinegar with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 8 to 10 minutes, until tender. Remove from the oven and sprinkle the goat cheese over the vegetables.

Toast the pecans

While the vegetables roast, heat a medium dry pan on medium. Add the pecans and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a plate.

Cook the Salmon

In the same pan, heat a drizzle of oil on medium-high. Season the Salmon filet with the remaining spice blend and S&P. Add the filets to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate.

Finish & serve

Divide the roasted vegetables and Salmon between your plates. Garnish the dish with the toasted pecans and chives.

Bon appétit!