Lemon Salmon with Lima Beans

Name: Lemon Salmon with Lima Beans
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh parsley; 454 grams frozen baby lima beans; 3 cloves garlic, thinly sliced; 4 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 118 milliliters nonfat plain Greek yogurt; 2 teaspoons extra-virgin olive oil; 1 teaspoons dried oregano; 1 teaspoons paprika; 1 pinch Pinch of red pepper flakes; 567 grams skinless center-cut salmon fillets

Lemon Salmon with Lima Beans might be just the main course you are searching for. Watching your figure? This gluten free and pescatarian recipe has 397 calories, 40g of protein, and 12g of fat per serving. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. A mixture of parsley, lemon, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika. Preheat the broiler.

Ingredients you will need

Paprika

Yogurt

Juice

Lemon

Equipment you will use

Broiler

Bowl

Heat 1 teaspoon olive oil in a medium saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes.

Ingredients you will need

Red Pepper Flakes

Oregano

Garlic

Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Zest

Lima Beans

Beans

Water

Equipment you will use

Frying Pan

Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil. Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Ingredients you will need

Olive Oil

Paprika

Parsley

Pepper

Yogurt

Salt

Equipment you will use

Bowl

Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6 to 8 minutes.

Ingredients you will need

Salmon

Lemon

Equipment you will use

Baking Sheet

Aluminum Foil

Serve with the lima beans and top with the yogurt mixture.

Ingredients you will need

Lima Beans

Yogurt

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

2Tbsps

chopped fresh parsley 454grams

frozen baby lima beans 3cloves

garlic, thinly sliced 4servings

Kosher salt and freshly ground pepper 1

lemon, halved 118milliliters

nonfat plain Greek yogurt 2teaspoons

extra-virgin olive oil 1teaspoons

dried oregano 1teaspoons

paprika 1pinch

Pinch of red pepper flakes 567grams

skinless center-cut salmon fillets

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.