Roasting green beans deepens their natural flavor and renders them pleasantly crunchy, but be sure to choose the freshest green beans possible; older, rubbery ones will not improve when roasted. Salmon makes an excellent substitute for char. Either fish will shine when dolloped with arugula-lemon pesto in this easy gluten-free meal.
Arctic Char and Green Beans with Arugula-Lemon Pesto
Ingredients
For the pesto:
- 1/2 small shallot
- 1 cup (1 oz./30 g) baby arugula
- 1/4 cup (1 oz./30 g) toasted almonds
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground pepper
- Nonstick olive oil spray
- 4 Arctic char or wild salmon fillets, each about 6 oz. (185 g)
- 2 Tbs. extra-virgin olive oil, plus more for brushing
- 2 1/2 tsp. minced fresh thyme
- Kosher salt and freshly ground pepper
- 1 lb. (500 g) green beans, trimmed
Directions
1. To make the pesto, place the shallot in a food processor and pulse until minced. Add the arugula and almonds and process until finely ground. With the machine running, gradually add the olive oil and process just until incorporated, then blend in the lemon zest and juice. Season with salt and pepper and set aside.
2. Preheat an oven to 450°F (230°C). Spray a small rimmed baking sheet with olive oil spray. Place the fish skin side down on the baking sheet. Brush the fish with olive oil and sprinkle each fillet with 1/2 tsp. thyme. Season lightly with salt and pepper.
3. Place the beans in a large bowl. Add the 2 Tbs. oil and sprinkle with salt and pepper. Arrange in a single layer on a larger rimmed baking sheet. Place the beans in the oven and roast until tender-crisp, about 12 minutes. After 4 minutes, place the fish in the oven and roast until just cooked through, about 8 minutes.
4. Divide the beans among 4 warmed plates. Place a fillet on each plate and top with the pesto. Sprinkle the remaining 2 tsp. thyme over the top and serve immediately. Serves 4.
Find more quick, gluten-free dinner recipes in
our book Weeknight Gluten Free, by Kristine Kidd.
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