Arctic Char and Green Beans with Arugula-Lemon Pesto


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Roasting the green beans deepens their natural flavor and renders them pleasantly crunchy; it is also convenient because they cook along with the fish. Pesto is a terrific gluten-free sauce and is so versatile.


  • Gluten-free nonstick olive oil spray
  • Arctic char or wild salmon fillets, 4 (about 6 oz/185 g each)
  • Extra-virgin olive oil, 2 tablespoons, plus more as needed
  • Minced fresh thyme, teaspoons
  • Kosher salt and freshly ground pepper
  • Green beans, 1 lb (500 g) trimmed
  • Arugula-Lemon Pesto


  1. Preheat the oven to 450°F (230° C). Spray a small rimmed baking sheet with olive oil spray. Place the fish skin side down on the baking sheet. Brush the fish with olive oil and sprinkle each fillet with ½ teaspoon thyme. Season lightly with salt and pepper.
  2. Place the beans in a large bowl. Add the 2 tablespoons oil and sprinkle with salt and pepper. Arrange in a single layer on a larger rimmed baking sheet. Place the beans in the oven and roast until tender-crisp, about 12 minutes. After 4 minutes, place the fish in the oven and roast until just cooked through, about 8 minutes.
  3. Divide the beans among 4 warmed plates. Place a fillet on each plate and top with the pesto. Sprinkle the remaining 2 teaspoons thyme over the top and serve right away.