Pan-Roasted Salmon

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• butter bean
  2 can
• butter beans
• coriander
  2 tsp
• dijon mustard
  2 tsp
• garlic
  4 clove
• lemon
  1 unit
• olive oil
  2 unit
• red onion
  1 unit
• salt
• skin-on salmon
  4 unit
• sugar snap peas
  2 oz
• veggie stock concentrate
  2 unit
• water
  4 tbsp
• zucchini
  1 unit

🍳 Cookware

• large pan
• aluminum foil

1. 1

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

   butter bean: 2 can, red onion: 1 unit, garlic: 4 clove, zucchini: 1 unit, lemon: 1 unit
2. 

   2

   Heat olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for ⏱️ 5 minutes . Add sugar snap peas and the diced zucchini, cooking until crisp-tender, about {3-4%minutes}. Season with salt and black pepper . Set aside.

   olive oil: 2 unit, sugar snap peas: 2 oz, salt, black pepper
3. 

   3

   In the same pan, add another 2 teaspoons olive oil. Season skin-on salmon on both sides with salt and pepper, then place skin‑side down. Sear for ⏱️ 2-3 minutes per side. Add butter and the juice of half the lemon, spooning the mixture over the fish. Set aside and cover with aluminum foil .

   skin-on salmon: 4 unit, butter: 2 tbsp
4. 

   4

   In the same pan, add the garlic and cook for ⏱️ 30 seconds . Stir in dijon mustard and coriander , cooking for another ⏱️ 30 seconds . Fold in the butter beans and the seasoned vegetable mix. Cook, tossing, for ⏱️ 1-2 minutes . Season with salt and pepper.

   dijon mustard: 2 tsp, coriander: 2 tsp, butter beans
5. 5

   Add veggie stock concentrate and water . Simmer for ⏱️ 3 minutes , until the broth slightly thickens.

   veggie stock concentrate: 2 unit, water: 4 tbsp
6. 6

   Spoon the bean mixture onto plates, arrange the salmon on top, and finish with a squeeze of lemon.