One thing that always puts a smile on our face after a long day is a plate full of bright and cheery veggies and a gorgeous piece of salmon—just looking at all that deliciousness is a form of food therapy in itself. Of course, it helps if the flavors are just as lively. Which they are in this recipe: the bean and veggie salad gets an aromatic boost from mustard and coriander, while the salmon is bathed in a sunshine-y mix of lemon and butter.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sugar Snap Peas
Veggie Stock Concentrate
Wash and dry all produce. Drain and rinse butter beans. Finely dice onion. Mince or grate garlic. Chop zucchini into ½-inch pieces. Halve lemon. Roughly chop cilantro.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until softened, about 5 minutes. Add snap peas and zucchini. Cook until snap peas are tender but still crisp and zucchini has softened, about 3-4 minutes. Remove from pan and set aside.
Heat another large drizzle of olive oil in same pan. Season salmon all over with salt and pepper. Place in pan skinside down. Cook until almost opaque in center, 2-3 minutes per side. Add 1 TBSP butter to pan and juice of half the lemon. Spoon butter and lemon over salmon continuously until cooked through, 1-2 minutes. Remove salmon from pan and set aside.
Lower heat under pan to medium and add garlic. Cook until fragrant, about 30 seconds. Add 1 tsp mustard (we sent more) and coriander and cook, stirring, another 30 seconds. Add butter beans and veggie mixture. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper.
Add stock concentrate and ¼ cup water to pan. Simmer until slightly reduced, about 3 minutes. Stir in half the cilantro.
Divide veggie and bean mixture between plates, then top with salmon. Squeeze lemon over plates and sprinkle with remaining cilantro.