Pescatarian Lemon Green Beans Almondine
Crisp, buttery, and bright with citrus, this classic French-inspired side dish is the kind of thing that makes a simple weeknight dinner feel genuinely special. Fresh green beans are blanched until perfectly tender-crisp, then tossed in a nutty browned butter sauce with golden sliced almonds and thinly sliced garlic — the kind of combination that smells incredible the moment it hits the pan. A finishing squeeze of lemon juice and a scatter of zest pull everything together with just enough acidity to balance the richness of the butter. The technique of browning the butter before adding the almonds is what sets this apart from a basic sauté — it builds deep, toasty flavor in just a few minutes without any complicated steps. This dish fits naturally into a pescatarian lifestyle since it relies entirely on fresh produce, nuts, and dairy with zero meat or hidden animal-based shortcuts to worry about. It works beautifully alongside grilled salmon, baked cod, or really any fish you have on hand, but it's honestly impressive enough to stand on its own as a vegetable course.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 1 tsp salt, plus more for the blanching water
- 3 tbsp unsalted butter
- ½ cup sliced almonds
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat. Add the green beans and cook until bright green and tender-crisp, about 3–4 minutes. Drain through a colander and immediately rinse under cold running water until cool to the touch, then shake off excess water.
- 2
Melt the butter in a 12-inch skillet over medium heat, swirling occasionally, until the foam subsides and the butter turns a light golden-brown and smells nutty, about 3–4 minutes.
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