Slammin' Lemon Salmon

🥘 Ingredients

• butter
  1 tbsp
• butter beans
  15 oz
• cilantro
  1 c
• dijon mustard
  1 tbsp
• garlic
  2 cloves
• ground coriander
  1 tsp
• lemon
  2 unit
• olive oil
  1 tbsp
• pepper
  ½ tsp
• red onion
  1 unit
• salt
  ½ tsp
• skin-on salmon
  12 oz
• sugar snap peas
  8 oz
• veggie stock concentrate
  1 unit
• water
  ¼ cup
• zucchini
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Drain and rinse butter beans . Finely dice red onion . Mince or grate garlic . Chop zucchini into ½-inch pieces. Halve lemon . Roughly chop cilantro .

   butter beans: 15 oz, red onion: 1 unit, garlic: 2 cloves, zucchini: 1 unit, lemon: 2 unit, cilantro: 1 c
2. 

   2

   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 sugar snap peas and zucchini. Cook until snap peas are tender but still crisp and zucchini has softened, about ⏱️ 3 minutes . Remove from pan and set aside.

   olive oil: 1 tbsp, sugar snap peas: 8 oz
3. 

   3

   Heat another large drizzle of olive oil in same pan. Season skin-on salmon all over with salt and pepper . Place in pan skinside down. Cook until almost opaque in center, ⏱️ 2 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 minute . Remove salmon from pan and set aside.

   skin-on salmon: 12 oz, salt: ½ tsp, pepper: ½ tsp, butter: 1 tbsp
4. 

   4

   Lower heat under pan to medium and add garlic. Cook until fragrant, about ⏱️ 30 seconds . Add 1 tsp dijon mustard and ground coriander and cook, stirring, another ⏱️ 30 seconds . Add butter beans and veggie mixture. Cook, tossing, until warmed through, ⏱️ 1 minute . Season with salt and pepper.

   dijon mustard: 1 tbsp, ground coriander: 1 tsp
5. 

   5

   Add veggie stock concentrate and ¼ cup water to pan. Simmer until slightly reduced, about ⏱️ 3 minutes . Stir in half the cilantro.

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

   6

   Divide veggie and bean mixture between plates, then top with salmon. Squeeze remaining lemon over plates and sprinkle with remaining cilantro.