• Heat a cast-iron or non-stick pan on medium to high heat and add 2 tablespoons oil.
  • Add potatoes to pan and sear until golden brown about 3-5 minutes, flipping occasionally until golden on most sides. Season with salt and pepper. Remove from potatoes from pan and set aside.
  • Heat a separate large skillet to medium and add 2 tablespoons oil.
  • Add shallots and sauté about 30 seconds. Add garlic and sauté about 30 seconds more.
  • Reduce heat to low and add in thyme, bay leaves, and oat milk to deglaze the pan.
  • Add in lemon juice, salt, and pepper. Stir and simmer for about 5 minutes and then add in parmesan and lemon zest. The sauce should thicken up once the parmesan is whisked in.
  • Heat the skillet used to cook the potatoes to medium-high, add 2 tablespoons oil and salmon burgers. Cook for about 4 minutes on one side, flip, and add green beans to pan. Cook burgers for an additional 3-4 minutes or until internal temperature reaches 165°F. Remove burgers from pan and continue cooking green beans, seasoning with salt and pepper. Add a splash of water to pan, cover and cook for another 1-2 minutes.
  • Remove bay leaves from Parmesan Lemon Cream Sauce and add potatoes, green beans, and salmon burgers to pan.
  • Top with fresh basil and parsley and serve family style.
Salmon Steak and Potatoes
  • Preparation15 minutes
  • Cook Time 25 minutes
  • Serves 2-4

INgredients

  • 6 tablespoons olive oil, divided
  • 1 pound small to medium golden Yukon or new potatoes, halved and pre-boiled
  • 1 package Good Catch® Plant-Based Salmon Burgers
  • ½ pound green beans, trimmed
  • Handful each of chopped fresh basil and parsley for garnish

For Parmesan Lemon Cream Sauce:

  • ½ shallot, diced
  • 2 cloves thinly sliced garlic
  • 3-4 stems fresh thyme
  • 2 dried bay leaves
  • 1 ½ cups oat milk or plant-based milk of choice
  • Zest and juice from 1 lemon
  • 1/3 cup plant-based butter
  • Salt and pepper, to taste
  • ½ cup plant-based parmesan

Instructions

  • Heat a cast-iron or non-stick pan on medium to high heat and add 2 tablespoons oil.
  • Add potatoes to pan and sear until golden brown about 3-5 minutes, flipping occasionally until golden on most sides. Season with salt and pepper. Remove from potatoes from pan and set aside.
  • Heat a separate large skillet to medium and add 2 tablespoons oil.
  • Add shallots and sauté about 30 seconds. Add garlic and sauté about 30 seconds more.
  • Reduce heat to low and add in thyme, bay leaves, and oat milk to deglaze the pan.
  • Add in lemon juice, salt, and pepper. Stir and simmer for about 5 minutes and then add in parmesan and lemon zest. The sauce should thicken up once the parmesan is whisked in.
  • Heat the skillet used to cook the potatoes to medium-high, add 2 tablespoons oil and salmon burgers. Cook for about 4 minutes on one side, flip, and add green beans to pan. Cook burgers for an additional 3-4 minutes or until internal temperature reaches 165°F. Remove burgers from pan and continue cooking green beans, seasoning with salt and pepper. Add a splash of water to pan, cover and cook for another 1-2 minutes.
  • Remove bay leaves from Parmesan Lemon Cream Sauce and add potatoes, green beans, and salmon burgers to pan.
  • Top with fresh basil and parsley and serve family style.