Chili Garlic Roasted Salmon with Green Bean Salad

I've been moving my way through Seriously Delish from How Sweet It Is, and I can honestly say that every single recipe has been a winner. This salmon is no exception. My realtor/family friend is an avid hunting expeditioner and brought back an insane amount of wild, freshly caught salmon from a recent fishing trip in Alaska and offered us a few filets to cook up at the new house. Can I just tell you what a difference wild salmon is from that farm-raised crap that you buy at the store? I mean, sure, you gotta pick out some bones here and there, but that's how you know it's good! So next time you are trying to justify spending twice the amount of the fresh fish, do yourself a favor and just buy the fish! You'' thank me later! Then drizzle with this perfectly sweet and spicy marinade and serve over a fresh green salad. I took two of her recipes and made them together, since you can't have salmon without salad in my house. Bon Appetit! 

Chili Garlic Roasted Salmon with Green Bean Salad

Ingredients:

• 1 1/2 lb. salmon fillet
• 1 1/2 tbsp. olive oil
• 2 garlic loves, minced
• 2 tsp. dark brown sugar
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Salad

• 3 cups fresh spinach leaves
• 6 oz. fresh green beans, ends trimmed
• 1 pint cherry tomatoes, halved
• 1-2 oz. parmigiano-reggiano cheese, shaved for garnish

Preheat 0oven to 400 degrees F.

Line a rimmed baking sheet with tin foil and place the salmon, skin-side down, on the prepared baking sheet. In a small bowl, whisk together the olive oil, garlic, sugar, red pepper, salt, and black pepper. Rub all over the salmon and place int he oven for 20-25 minutes until the salmon flakes easily with a fork.

Meanwhile prepare the salad by tossing the spinach and green beans together, then topping with the tomatoes and shaved cheese. Season with a little bit of salt and pepper or your favorite light flavored dressing. 

Remove skin from salmon and serve over the salad.