
Andrew Purcell, Carrie Purcell
Makes 2 Servings
- Ingredients
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- Salt
- Pepper
- 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)
- Directions
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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.
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Pat salmon dry and season on all sides with salt and pepper.
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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.
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Serve salmon over vegetable-bean mixture.
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Nutrition Per Serving
491 calories
22 g fat (4 g saturated)
38 g carbs
8 g sugar
10 g fiber
35 g protein