Crisp-Skin Salmon, Mustard-Shallot Pan Sauce

Method

1. Heat the oven to 425°F. Toss the green beans with the olive oil and ½ tsp Diamond Crystal kosher salt on a rimmed sheet pan and roast 12 to 14 minutes, until blistered at the edges.
2. Pat the salmon dry, especially the skin, and season all over with 1½ tsp salt and black pepper. Heat the neutral oil in a 12-inch skillet over medium-high until it shimmers and a wisp of smoke appears, about 2 minutes.
3. Lay the fillets in skin-side down, away from you, and press each one flat with a fish spatula for 20 seconds. Cook undisturbed 5 to 6 minutes, until the skin is deep golden and crisp and the flesh has turned opaque two-thirds of the way up the side. If the skin sticks, give it another 30 seconds; it releases when it is crisp.
4. Flip and cook 1 to 2 minutes more, until a thermometer in the thickest part reads 125°F. Move the fillets to a plate, skin-side up, so the skin stays crisp.
5. Pour off all but 1 tbsp of fat and drop the heat to medium. Cook the shallot 1 minute, add the wine and scrape up the browned bits, then simmer 2 minutes, until reduced by half.
6. Add the broth and mustard and simmer 2 minutes, until lightly syrupy. Off the heat, swirl in the cold butter, lemon juice and parsley, then spoon the sauce around the salmon, not over the skin, and serve with the beans.

Food safety. This salmon is cooked to 125°F for a medium-rare to medium center. USDA recommends 145°F. Medium-rare is a chef's preference.