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Chefs, classic steakhouses offer gourmet options beyond steak—they also dress up seafood incredibly well. Here, we’re serving pan-seared salmon over a tasty medley of vegetables: tender potatoes and mushrooms, along with one of summer’s early harvests of crisp, verdant green beans. It all comes together with fresh thyme and a bright lemon vinaigrette.

Ethan Mick

with Thyme-Sautéed Potatoes, Green Beans & Mushrooms

Steakhouse Salmon

Skin-On Salmon Fillets

Green Beans

Cremini Mushrooms

Lemon

Yukon Gold Potatoes

Thyme

Shallot

Whole Grain Dijon Mustard

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) [Medium dice the potatoes.](#) Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. [Snap off and discard the stem ends of the green beans.](#) Thinly slice the mushrooms. [Quarter and deseed the lemon.](#) Peel and mince the shallot to get 2 tablespoons (you may have extra); [place in a bowl with the juice of all 4 lemon wedges.](#)

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **potatoes**; season with salt, pepper and **all but a pinch of the thyme**. Cook, stirring occasionally, 10 to 12 minutes, or until lightly browned and slightly softened.

Brown the potatoes:

While the potatoes cook, fill a medium bowl with ice water and set aside. [Add the **green beans** to the pot of boiling water and cook 2 to 3 minutes, or until bright green and slightly softened. Drain thoroughly and transfer to the bowl of ice water; set aside to stand until the cooked green beans are cool.](#) Drain thoroughly.

Blanch the green beans:

Add the **mushrooms** to the pan of potatoes and cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly crispy. Add the **blanched green beans**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until heated through. Transfer the cooked vegetables to a large bowl and set aside in a warm place. Wipe out the pan.

Add the mushrooms & green beans:

Pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:

While the salmon cooks, to make the vinaigrette, add the **mustard** to the **shallot-lemon juice mixture**; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. To the bowl of **cooked vegetables**, add enough of the vinaigrette to coat (you may have extra vinaigrette); toss to combine and [season with salt and pepper to taste.](#) Divide the dressed vegetables and **cooked salmon fillets** between 2 dishes. Garnish with the **remaining thyme**. Enjoy!