Lemon Salmon With Lima Beans
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tsp
Paprika2 tsps
Extra-Virgin Olive Oil3 cloves
Garlic (thinly sliced)3 tsp
Oregano (dried)2 tbsps
Parsley (chopped fresh)Directions:
1
Slice 1 lemon half into 4 thin rounds and set aside
2
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
3
Preheat the broiler
4
Heat 1 teaspoon olive oil in a medium saucepan over medium heat
5
Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes
6
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
7
Season with salt and pepper
8
Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil
9
Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl
10
Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice
11
Broil until just cooked through, 6 to 8 minutes
12
Serve with the lima beans and top with the yogurt mixture
13
Photograph by Antonis Achilleos