- 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.
