Name: Lemon Salmon with Lima Beans
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 lemon, halved; 1/2 cup nonfat plain Greek yogurt; 3/4 teaspoon paprika; 2 teaspoons extra-virgin olive oil; 3 cloves garlic, thinly sliced; 3/4 teaspoon dried oregano; Pinch of red pepper flakes; 1 1-pound bag frozen baby lima beans; Kosher salt and freshly ground pepper; 2 tablespoons chopped fresh parsley; 4 5-ounce skinless center-cut salmon fillets

Directions

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. Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. 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. 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. 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. Serve with the lima beans and top with the yogurt mixture.
Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Lemon Salmon with Lima Beans

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