---
title: Pan-Roasted Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-roasted-salmon-54e492646ced6e474a8b456a
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Fish, Milk]
tags: [Gluten Free, Eat First]
rating: 4.5
rating_count: 70
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/pan-roasted-salmon.avif"
---
Drain and rinse @butter beans{15%oz}. Finely dice @red onion{1%pieces}. Mince @garlic{2%cloves}. Dice @zucchini{1%pieces} into ½-inch cubes. Halve @lemon{1%pieces}.

Heat 2 tsp @olive oil{4%tsp} in a #large pan{} over medium-high heat. Add red onion and cook, tossing, for ~{5%minutes} until softened. Add @sugar snap peas{4%oz} and zucchini and cook until snap peas are crisp-tender and zucchini has softened, ~{3%minutes}. Set aside.

In the same pan, add another 2 tsp olive oil. Season both sides of @salmon{2%pieces} with @salt{½%tsp} and @pepper{¼%tsp} and add to pan skin side-down first. Sear for ~{2%minutes} per side until slightly opaque in the center. Add @butter{1%tbsp} to pan and juice of half lemon. Spoon butter-lemon sauce over salmon. Set aside and cover with #aluminum foil{}.

In the same pan, add garlic and cook over medium heat for ~{30%seconds} before adding @dijon mustard{2%tbsp} and @coriander{¼%cup}. 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.

Add @veggie stock concentrate{1%unit} and @water{¼%cup}. Simmer for ~{3%minutes} until broth has slightly thickened.

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