Best Pan-Seared Paprika Salmon with Spicy Green Beans One-Pot Recipe
This one-pot recipe brings together perfectly seared paprika-seasoned salmon and crisp-tender green beans in a single skillet for a flavorful, no-fuss meal.
Equipment
- 12-inch nonstick skillet with a tight-fitting lid
Ingredients
- 1¼ teaspoons smoked paprika divided
- 1 teaspoon table salt divided
- ½ teaspoon pepper divided
- 1 2-pound skin-on salmon fillet, sliced crosswise into 4 equal pieces
- 2 tablespoons extra-virgin olive oil divided
- 1 pound green beans trimmed
- 6 garlic cloves smashed
- ½ cup jarred hot banana pepper rings
Instructions
- Season the Salmon: In a small bowl, mix 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Pat salmon dry and coat with the paprika mixture.
- Sear the Salmon: Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Place salmon skin-side up in the skillet and cook until well browned, about 4 to 6 minutes. Flip, reduce heat to medium, and continue cooking until the center is slightly translucent and reaches 125°F for medium-rare, about 3 to 6 minutes. Transfer salmon to a serving platter and sprinkle with remaining ¼ teaspoon paprika. Wipe skillet clean.
- Cook the Green Beans: In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat until just smoking. Add green beans, smashed garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Stir occasionally until beans and garlic turn lightly browned, about 6 minutes.
- Steam and Finish: Add 2 tablespoons water, cover the skillet, and reduce heat to medium. Cook until green beans are crisp-tender, about 1 minute. Remove from heat, stir in hot banana pepper rings, and adjust seasoning with salt and pepper as needed.
- Serve: Plate the salmon with the spicy green beans and enjoy this quick and flavorful one-pot recipe.
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