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Salmon and Green Bean Casserole

Salmon and Green Bean Casserole

Turkey tends to be the star of any Thanksgiving gathering, leaving Green Bean Casserole feeling like “chopped liver”. That being said, if you add salmon to the mix, guests attending your holiday gathering will most likely be dishing up a little extra of this Thanksgiving side-kick, giving it the attention it deserves!

Salmon and Green Bean Casserole

Meal Type: Entree
Cooking Time: 50 minutes – 1 hour
Yields: 6 – 8


2 lbs Green Beans, ends trimmed, cut in half
4 oz Oshen Salmon, without skin (reserved, optional), sliced
2 Cloves of Garlic, minced
1 Small Onion, diced
2 cups Full-Fat Coconut Milk
3 tbsp Coconut Butter
3 tbsp Coconut Flour
1 tsp Arrowroot Flour
½ tsp Ground Nutmeg
1 cup Nutritional Yeast
4 ounces of Pimentos, drained
Salt and Pepper, to taste
1 – 2 tbsp Chicken, Vegetable or Seafood Broth, optional


1. Boil about 2 cups of water on the stove. When the water is boiling, drop the green beans into
the pot, covering it with its lid and let the green beans cook for about 3 to 5 minutes.
2. Remove the green beans from the water and place them in a bowl full of ice water.
3. When the green beans are cool, remove them from the ice bath and set aside for later.
4. In a skillet, over medium heat, saute one tablespoon of the coconut butter called for in this
recipe with the onion and garlic, until the onion achieves a translucent appearance. Then add the
salmon and cook for about 3 minutes.
5. Remove the garlic, onion and salmon from pan and set aside.
6. Melt the rest of the coconut butter in the skillet used for the onion, garlic, and salmon over
medium heat, sprinkle in the coconut flour, mixing it into the butter and then pour in the
coconut milk.
7. Add the arrowroot flour and whisk everything together.
8. Sprinkle in some salt and pepper and the nutritional yeast and add a tablespoon or two of broth
if you feel it necessary.
9. Add pimentos to the pan, and then add the onion, garlic and salmon mixture as well. Stir
everything together.
10. Take the entire contents of the skillet and pour it over the green beans (that are waiting in a
heat-resistant bowl) and mix together.
11. Pour this mixture into a baking dish and bake in the oven for 30 minutes at 350 degrees.
12. While the casserole is baking, take the reserves salmon skin and either air fry it for 15 to 20
minutes at 400 degrees or pan-fry it for about 3 – 5 minutes per side. You can crumble the salmon skin on top of the casserole when it's done and serve it, or you can snack on the skin as you wait for the casserole to finish cooking.

Salmon and Green Bean Casserole
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