Citrus-Accented Wild Alaska Salmon with Haricot Vertes

Ingredients

• 4 Vital Choice wild salmon fillets (6 ounces each)
• Organic Vital Choice extra virgin olive oil, as needed
• 2 organic lemons (or 3 organic limes or 1 organic orange)
• 25 ounces small new potatoes, scrubbed
• 12 ounces haricot vertes (thin, French-style green beans)
• Sea salt and organic black pepper, to taste
• Chopped fresh parsley, to garnish

Instructions

1. Place salmon fillets on a lightly oiled baking sheet. Finely grate one lemon rind and squeeze the juice into a small bowl. Pour the juice over the salmon and scatter the rind on top. Finely slice half of the other lemon and arrange the slices over the fish. Slice the rest of the lemon into wedges to serve with the fish.
2. Cook the potatoes in lightly salted boiling water. Preheat the grill when the potatoes have cooked for 10 minutes.
3. Grill the salmon for 6 to 8 minutes or until the flesh is opaque and flakes easily when tested with a fork. At the same time, cook the haricots verts in lightly salted water for 4 to 5 minutes.
4. Serve the salmon fillets with lemon wedges, potatoes and haricots verts.