The yogurt sauce
You will need :
- 1/2 of a lemon
- 2 tablespoons spinach & herb dip mix
- 1 large container of organic plain yogurt.
I made this in the morning while the kids were napping/at school so it had time to sit in the fridge, always tastes better that way. Mix 2 tablespoons of the spin & herb dip mix into the entire container or yogurt, then squeeze lemon juice from 1/2 of a lemon into the yogurt. Stir with a spatula and put the sauce back in the fridge.
You will need
- salmon filets
- sliced lemon
- cooking spray
The lima beans
You will need
- package of frozen lima beans
- 2 tablespoons olive oil
- 3 cloves of garlic thinly sliced
- 2 tablespoons chopped frech parsley
- lemon zest
- the other half of the lemon you used for the yogurt sauce
- 1/2 cup water
In a large skillet combine garlic, olive oil, lemon zest. Heat until garlic is light brown. Add in lima beans, water, and lemon juice from the other half of the lemon. Cook on medium for about 20 minutes or until lima beans are tender. Take off heat add two table spoons of your yogurt sauce from the fridge.
Put your lima beans on the plate first, topped with a salmon filet, lemon slice, and a dollop of your yogurt sauce. Delish!
The prep time was only about a half an hour total which is the perfect amount for weekday cooking. Next time I would probably make this for a weekend meal though, just for my husband and I. The kids don’t eat salmon yet so I had to spend extra time to make them something separate for dinner.