Slammin' Lemon Salmon

🥘 Ingredients

• Dijon mustard
  1 unit
• butter
• butter beans
  2 box
• cilantro
  ¼ oz
• garlic
  4 clove
• ground coriander
  2 tsp
• lemon
  2 unit
• olive oil
• pepper
• red onion
  1 unit
• salt
• skin-on salmon
  24 oz
• sugar snap peas
  8 oz
• veggie stock concentrate
  2 unit
• zucchini
  2 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: 2 box, red onion: 1 unit, garlic: 4 clove, zucchini: 2 unit, lemon: 2 unit, cilantro: ¼ oz
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 ⏱️ 4 minutes . Remove from pan and set aside.

   olive oil, 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, ⏱️ 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.

   skin-on salmon: 24 oz, salt, pepper, butter
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, ⏱️ 2 minutes . Season with salt and pepper.

   Dijon mustard: 1 unit, ground coriander: 2 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: 2 unit
6. 

   6

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