Andrew Purcell, Carrie Purcell
Makes 2 Servings
- 1tablespoon olive oil, divided
- 2cups broccoli florets
- 3tablespoons chicken (or vegetable) stock
- 1/4teaspoon cumin
- 1cup fresh corn kernels (from 2 small ears)
- 1cup canned white beans, rinsed and drained
- 1/4cup fresh basil, chopped
- 2 fillets salmon (skin on, about 1 inch thick, 4 ounces each)
In a large skillet over medium heat, heat ½ tablespoon olive oil. Add broccoli florets and season with salt and pepper. Cook, stirring, just until broccoli starts to turn bright green, about 2 minutes. Add stock and cook, stirring, until broccoli is al-dente and liquid has evaporated. Add corn, white beans, and basil. Reduce heat to very low and stir mixture occasionally while you cook the salmon.
Pat salmon dry and season on all sides with salt and pepper.
In a medium skillet over medium heat, heat ½ tablespoon olive oil. When oil is hot, add salmon skin side-down. Cook until edges of skin are light brown and salmon is opaque around the edges and about halfway up the sides, about 4 minutes. Reduce heat to low and cook 2 minutes more, then flip and cook 2 minutes more for medium-rare. Remove from skillet and let rest 2 minutes.
Serve salmon over vegetable-bean mixture.
Nutrition Per Serving
22 g fat (4 g saturated)
38 g carbs
8 g sugar
10 g fiber
35 g protein