---
title: Slammin' Lemon Salmon
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w14-r4-58a62f54043c3c0bf934a4f3
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Fish
  - Milk
tags:
  - Gluten Free
  - Contains shellfish
rating: 4.0
rating_count: 5400
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 690
  protein: 54
  fat: 26
  saturated fat: 8
  carbohydrates: 53
  sugar: 10
  fiber: 23
  cholesterol: 95
  sodium: 530
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/slammin-lemon-salmon.avif"
---

Wash and dry all produce. Drain and rinse @butter beans{2%box}. Finely dice @red onion{1%unit}. Mince or grate @garlic{4%clove}. Chop @zucchini{2%unit} into ½-inch pieces. Halve @lemon{2%unit}. Roughly chop @cilantro{¼%oz}.

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{8%oz} and zucchini. Cook until snap peas are tender but still crisp and zucchini has softened, about ~{4%minutes}. Remove from pan and set aside.

Heat another large drizzle of olive oil in same pan. Season @skin-on salmon{24%oz} all over with @salt{} and @pepper{}. Place in pan skinside down. Cook until almost opaque in center, ~{3%minutes} per side. Add @butter{} to pan and juice of half the lemon. Spoon butter and lemon over salmon continuously until cooked through, ~{2%minutes}. Remove salmon from pan and set aside.

Lower heat under pan to medium and add garlic. Cook until fragrant, about ~{30%seconds}. Add 1 tsp @Dijon mustard{1%unit} and @ground coriander{2%tsp} and cook, stirring, another ~{30%seconds}. Add butter beans and veggie mixture. Cook, tossing, until warmed through, ~{2%minutes}. Season with salt and pepper.

Add @veggie stock concentrate{2%unit} and ¼ cup water to pan. Simmer until slightly reduced, about ~{3%minutes}. Stir in half the cilantro.

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