Lemon salmon w/ spinach & herb yogurt sauce over lima beans.


I found the idea for this recipe in the January/Febuary issue of Food Network Magazine, but I ended up altering it quite a bit.

The yogurt sauce

You will need :

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.

The salmon

You will need

  • salmon filets
  • sliced lemon
  • cooking spray
Spray a baking pan with any baking spray or canola oil. Make sure bones are out of salmon and skin is cut off. Place salmon in baking pan and place your lemon slices on top of each filet. Bake salmon at 350 for 30-40 minutes or until done.

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.

 

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  • Chris Dalzell

    This sounds (and looks) delish! 

  • Anonymous

    It was sooo good!