NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup shelled edamame

0.25 cup sweet corn kernels

0.25 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the skillet skin-side down (if applicable) and sear for 4 to 5 minutes until the skin is crispy and golden.

• 4

  Flip the salmon carefully and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit, then remove from the pan and set aside.

• 5

  In the same skillet, add the shelled edamame, sweet corn, and diced red bell pepper, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Stir the fresh lemon juice and chopped parsley into the vegetable mixture to brighten the flavors.

• 7

  Plate the edamame succotash and top with the pan-seared salmon fillet to serve.