Slammin' Lemon Salmon

Name: Slammin' Lemon Salmon with Warm Butter Bean and Zucchini Salad
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Skin-on Salmon; 1 unit Lemon; 1 unit Red Onion; 4 ounce Sugar Snap Peas; 1 unit Zucchini; 1 box Butter Beans; 1 teaspoon Ground Coriander; 1 unit Veggie Stock Concentrate; 2 clove Garlic; 1 unit Dijon Mustard; ¼ ounce Cilantro; unit Olive Oil; unit Butter; unit Salt; unit Pepper

with Warm Butter Bean and Zucchini Salad

Recipe Development TeamPublished on February 16, 2017

3.8

(5.4K customers rated)

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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.

Tags:

Gluten-free

•Contains shellfish

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

12 ounce

Skin-on Salmon

(Contains: Fish)

1 unit

Lemon

1 unit

Red Onion

4 ounce

Sugar Snap Peas

1 unit

Zucchini

1 box

Butter Beans

1 teaspoon

Ground Coriander

1 unit

Veggie Stock Concentrate

2 clove

Garlic

1 unit

Dijon Mustard

¼ ounce

Cilantro

Not included in your delivery

unit

Olive Oil

unit

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat26 g

Saturated Fat8 g

Carbohydrate53 g

Sugar10 g

Dietary Fiber23 g

Protein54 g

Cholesterol95 mg

Sodium530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

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.