Roasted Salmon, Cherry Tomatoes & Green Beans with Herby Salsa Verde
by Brava Chef Annie x Lettuce Grow
Servings
1-2
Active Time
~5 mins
Total Time
~20 mins
About this Recipe
We’re partnering with Lettuce Grow for Earth Day to help you eat green. Here, we’re roasting up salmon, cherry tomatoes, and green beans and bringing it all together with a herby salsa verde. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. We’ll cook to that! These ingredients can also be found at your local grocery store or farmer’s market. Save the leftover herby salsa verde and enjoy it on eggs, in sandwiches, or on cooked proteins.
About this Recipe
We’re partnering with Lettuce Grow for Earth Day to help you eat green. Here, we’re roasting up salmon, cherry tomatoes, and green beans and bringing it all together with a herby salsa verde. All of the produce used here can be harvested from Lettuce Grow’s vertical garden, the Farmstand, which allows you to grow your own produce in three to seven weeks - reducing water and transportation emissions exponentially. We’ll cook to that! These ingredients can also be found at your local grocery store or farmer’s market. Save the leftover herby salsa verde and enjoy it on eggs, in sandwiches, or on cooked proteins.
Ingredients
- 1 teaspoon butter, room temperature
- 2 skin-on salmon filets (about 6 oz each and 1–1½ inches thick)
- 6 oz cherry tomatoes, halved lengthwise or kept whole
- 10 oz green beans, trimmed
- For the Herby Salsa Verde:
- 1 cup fresh parsley, chopped
- ½ cup fresh Genovese basil, chopped
- ½ cup fresh chives, chopped
- 1 lemon
- 1 clove garlic, finely chopped or grated
- 1 tablespoon capers, rinsed
- ½ cup extra virgin olive oil
From Your Pantry
cooking oil
kosher salt and black pepper
butter
flaky sea salt (optional)
freshly cracked black pepper (optional)
Equipment
Brava glass tray
Mixing bowl
Microplane® grater or zester
paper towels
spoon
Nutrition Information
Allergens: Milk
-
1
Prep vegetables
- In medium bowl, toss cherry tomatoes with 1 teaspoon cooking oil and a pinch of salt.
- Evenly spread tomatoes in Zone 3 of Brava glass tray.
- In medium bowl, toss green beans with 1 teaspoon cooking oil and a pinch of salt.
- Evenly spread green beans in Zone 2 of Brava glass tray.
-
2
Prep salmon
- Spread butter on Zone 1 of glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
- Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
- Place salmon, skin side down, on top of butter. Make sure thickest salmon filet is on left side of Zone 1.
-
3
Cook
- Select “Roasted Salmon, Cherry Tomatoes & Green Beans with Herby Salsa Verde” on your Brava touchscreen and follow instructions.
- After plugging in TempSensor, insert it horizontally through center of salmon filet.
- Press green button to begin cooking.
-
4
Make herby salsa verde
- While the meal cooks in the Brava, prepare the herby salsa verde.
- In mixing bowl, toss parsley, Genovese basil, and chives. Zest or grate peel from lemon and fold into herbs, if desired. Add juice of half of the lemon to the bowl, saving the other half for serving. Add garlic, capers, and generous pinch of salt to bowl. Fold in 1/2 cup extra virgin olive oil just before serving.
-
5
Finish & serve
- When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
- Arrange vegetables on individual plates and place salmon on top. Spoon some of the herby salsa verde over vegetables and salmon. Sprinkle with flaky sea salt, if desired and finish with freshly cracked black pepper.
