Pan-Roasted Salmon

🥘 Ingredients

• butter
  1 tbsp
• butter beans
  15 oz
• coriander
  ¼ cup
• dijon mustard
  2 tbsp
• garlic
  2 cloves
• lemon
  1 pieces
• olive oil
  4 tsp
• pepper
  ¼ tsp
• red onion
  1 pieces
• salmon
  2 pieces
• salt
  ½ tsp
• sugar snap peas
  4 oz
• veggie stock concentrate
  1 unit
• water
  ¼ cup
• zucchini
  1 pieces

🍳 Cookware

• large pan
• aluminum foil

1. 1

   Drain and rinse butter beans . Finely dice red onion . Mince garlic . Dice zucchini into ½-inch cubes. Halve lemon .

   butter beans: 15 oz, red onion: 1 pieces, garlic: 2 cloves, zucchini: 1 pieces, lemon: 1 pieces
2. 

   2

   Heat 2 tsp olive oil in a large pan over medium-high heat. Add red onion and cook, tossing, for ⏱️ 5 minutes until softened. Add sugar snap peas and zucchini and cook until snap peas are crisp-tender and zucchini has softened, ⏱️ 3 minutes . Set aside.

   olive oil: 4 tsp, sugar snap peas: 4 oz
3. 

   3

   In the same pan, add another 2 tsp olive oil. Season both sides of salmon with salt and pepper and add to pan skin side-down first. Sear for ⏱️ 2 minutes per side until slightly opaque in the center. Add butter to pan and juice of half lemon. Spoon butter-lemon sauce over salmon. Set aside and cover with aluminum foil .

   salmon: 2 pieces, salt: ½ tsp, pepper: ¼ tsp, butter: 1 tbsp
4. 

   4

   In the same pan, add garlic and cook over medium heat for ⏱️ 30 seconds before adding dijon mustard and coriander . Cook for ⏱️ 30 seconds , then add butter beans, onion, zucchini, and snap peas to pan. Cook, tossing, for ⏱️ 1 minutes . Season with salt and pepper.

   dijon mustard: 2 tbsp, coriander: ¼ cup
5. 5

   Add veggie stock concentrate and water . Simmer for ⏱️ 3 minutes until broth has slightly thickened.

   veggie stock concentrate: 1 unit, water: ¼ cup
6. 6

   Serve salmon atop butter bean and zucchini salad with a squeeze of remaining lemon.