Salmon Bean Sauté


  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless salmon fillets, cut into 2-inch chunks
  • Salt and pepper to taste
  • 1 medium red onion, sliced
  • 8 ounces yellow wax beans, green beans or combination, stemmed and blanched
  • 1 (6 oz.) can California Black Ripe Olives, whole, pitted
  • 4 lemon wedges for garnish


  1. Heat oil in a large sauté pan over medium high heat.
  2. Add salmon, season with salt and pepper to taste and cook for 3-5 minutes, stirring occasionally.
  3. Add onion and continue to cook until tender.
  4. Gently toss in beans and California Ripe Olives and heat through.
  5. Garnish with lemon wedges just before serving.