Sautéed Salmon with Green Beans, Tomatoes, and Sherry Vinaigrette

Simple enough for weeknights, but impressive enough for guests, this quick, gluten-free, dairy-free salmon recipe delivers a colorful, vibrantly flavored one-dish dinner in no time.
Serves 4

½ cup plus 1 tablespoon extra-virgin olive oil
¼ cup sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon kosher salt
8 ounces cherry tomatoes, halved
4 cups green beans, ends trimmed
4 6-ounce salmon fillets

In a mixing bowl, combine ½ cup olive oil, the sherry vinegar, shallot, and salt. Stir to combine. Add the tomatoes, stir, and set aside.

Bring a large pot of water to a boil and blanch the green beans until still crisp but no longer raw, about 3 minutes. Transfer the green beans to an ice-water bath to cool, then drain.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until hot but not smoking. Generously sprinkle the salmon with salt and pepper and cook, in batches if necessary, about 4 minutes per side, or until lightly brown and crisp on the outside and just cooked through on the inside. Transfer to plates and keep warm.

Add the tomatoes, vinaigrette, and green beans to the hot skillet and warm for 2 to 3 minutes, or until the tomatoes begin to soften. Pour over the salmon and serve.