Photograph by Elliott Jerome Brown Jr., Food Styling by Thu Buser, and Prop Styling by Christina Allen
There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.
Weeknight-ready bowl food at its best, this recipe marries saucy chunks of salmon with a fresh marinated salad made of blanched green beans and juicy cherry tomatoes. Cubing the salmon first makes cooking a breeze and increases its surface area to catch plenty of the sweet and savory glaze. Green beans can be blanched up to a day in advance. Pay dry then store in an airtight container in the fridge.