Lemon Salmon with Lima Beans

By pcander

from Denise Iverson

Ingredients

• 1 lemon
• 1/2 c greek yogurt (or use non fat sour cream)
• 3/4 tsp paprika
• 2 tsp olive oil
• 3 cloves garlic
• 3/4 tsp dried oregano
• pinch of pepper flakes
• l l-lb. bag lima beans
• 2 TB chopped fresh parsley
• 4 5-oz skinless center cut salmon

Preparation

Step 1

1. Slice 1 lemon half into 4 thin rounds and set aside. Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 tsp paprika.

2. Preheat the broiler. Heat 1 tsp olive oil in a medium saucepan over medium heat. Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes. Add the lima beans, l 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 TB of the yogurt mixture and the remaining 1 tsp olive oil.

3. Meanwhile, mix the remaining 1/2 tsp paprika, 1/2 tsp salt, and pepper to taste in a small bowl. Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice. Broil until just cooked through, 6-8 minutes. Serve with the lima beans and top with the yogurt mixture.

340 calories, 8 fat, 7 fiber, 40 protein