Let’s make my crispy salmon with brown butter beans, colorful roasted vegtables, and basil sauce🧈 Full Recipe for two portions: Ingredients: 1 bundle of broccolini 1 bundle of rainbow carrots 1 teaspoon smoked paprika 1 teaspoon red pepper flakes 1 tablespoon honey 1 can of any white bean, I used Great Northern Beans ¼ cup of butter 3 garlic cloves 2 lemons 1 bunch of fresh basil 2 filets of salmon Salt, pepper, and olive oil Roasted Broccolini and Carrots -Preheat oven to 425 degrees Fahrenheit. -Clean and trim broccolini. -Place on a lined sheet tray and season with salt, pepper, and olive oil. -Roast in oven for 15-20 minutes until charred and tender. Roasted Carrots -Peel, clean, and trim carrots. -Place on a lined sheet tray and season with salt, pepper, olive oil, honey, red chili flakes, and smoked paprika. -Roast in oven for 20-25 minutes until tender. Brown Butter Beans -Melt butter in a small pan on medium-low heat. Keep melting and gently stirring until small brown bits are visible. Pour into a bowl and let cool. -Drain and rinse beans and place in a blender. -Add 1 garlic clove, the cooled brown butter, the juice of ¼ of a lemon, salt, and pepper. -Blend until smooth. You may need to add in a splash of water to help blend. Basil Sauce -Place cleaned basil leaves, 2 garlic cloves, the juice of ½ of a lemon, salt, pepper, and about ¼ cup of olive oil into the blender. -Blend until smooth. You may need to add in more olive oil to help blend. Salmon -Pat salmon dry and season all sides with salt and pepper. -Place salmon skin side down in a hot pan with olive oil. -Sear on medium heat until the skin is crispy and then flip. Sear until a nice crust develops while keeping the inside tender. Plating -Spread a bed of the brown butter beans on your plate. -Add a couple pieces of broccolini and carrots to the center. -Place the salmon on a slight diagonal to the vegetables. -Garnish with a drizzle of the basil sauce and a slice of lemon. #salmonrecipe #easyrecipe #hedleyandbennett