---
title: Pan-Roasted Salmon
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-roasted-salmon-54c492646c52e474a8b456a
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Fish
  - Milk
tags:
  - Gluten Free
  - Eat First
rating: 4.5
rating_count: 70
source_chef: Recipe Development Team
nutrition:
  calories: 697
  fat: 34
  carbohydrates: 18
  fiber: 5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Salmon/pan-roasted-salmon.avif"
---
Drain and rinse @butter bean{2%can}. Finely dice @red onion{1%unit}. Mince or grate @garlic{4%clove}. Dice @zucchini{1%unit} into ½-inch cubes. Halve @lemon{1%unit}.

Heat @olive oil{2%unit} in a #large pan{} over medium-high heat. Add the onion and cook, tossing, for ~{5%minutes}. Add @sugar snap peas{2%ounce} and the diced zucchini, cooking until crisp-tender, about {3-4%minutes}. Season with @salt{} and @black pepper{}. Set aside.

In the same pan, add another 2 teaspoons olive oil. Season @skin-on salmon{4%unit} on both sides with salt and pepper, then place skin‑side down. Sear for ~{2-3%minutes} per side. Add @butter{2%tbsp} and the juice of half the lemon, spooning the mixture over the fish. Set aside and cover with #aluminum foil{}.

In the same pan, add the garlic and cook for ~{30%seconds}. Stir in @dijon mustard{2%tsp} and @coriander{2%tsp}, cooking for another ~{30%seconds}. Fold in the @butter beans{} and the seasoned vegetable mix. Cook, tossing, for ~{1-2%minutes}. Season with salt and pepper.

Add @veggie stock concentrate{2%unit} and @water{1/4%cup}. Simmer for ~{3%minutes}, until the broth slightly thickens.

Spoon the bean mixture onto plates, arrange the salmon on top, and finish with a squeeze of lemon.