Salmon with Dandelion and Brazil Nut Green Sauce and Green Bean Haricot Vert

Veronica's Healthy Living
This recipe encompasses everything you need to help sooth and balance your thyroid, AND beat inflammation.
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 ½ lbs salmon filets wild-caught
  • lemon pepper to taste
  • salt & pepper to taste
  • 1 lb olive oil
  • haricot verts, or mixture of red and green beans left whole

Green Sauce

  • 1 shallot finely diced
  • 2 tbsp Braggs apple cider vinegar (with the mother)
  • 1 lemon zest and juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic crushed
  • ¼ cup parsley finely chopped
  • ¼ cup chervil (or mixtures of parsley and tarragon) finely chopped
  • ½ cup dandelion leaves finely chopped
  • ¼ cup Brazil nuts
  • ¼ cup oil
  • salt & pepper to taste
  • 2 hard-cooked eggs (optional)


  • Season both sides (leave skin on) of salmon with lemon pepper, salt and pepper.  Please on baking sheet, skin side down and drizzle with 1 tbsp. olive oil.  Preheat oven to 350 degrees.  Bake Salmon uncovered, 10-12 minutes.  Remove and let cool slightly.
  • Boil haricot verts, then simmer in well-salted water till tender, 3-5 minutes.  Spread on a platter to cool, leave at room temperature.
  • To make the green sauce.  Marinate diced shallot with 1/2 tsp. salt and cover with apple cider vinegar, 5 minutes.    In blender, add the rest of green sauce ingredients, except olive oil, and blend until smooth.  Slowly drizzle the rest of olive oil until well blended and creamy.
  • To make the green sauce: Put shallot in a small bowl with 1/2 teaspoon salt and cover with the red wine vinegar. Macerate 5 minutes, then stir in lemon zest and juice, mustard and capers. Whisk in 1/2 cup olive oil. Just before serving, add parsley, chervil and black pepper to taste.
  • Arrange green beans into a pile.  Sprinkle with salt and pepper. Top with salmon.  Drizzle salmon and Haricot Vert with Green Sauce.
  • Garnish with egg and serve.