Mustard-Butter Bean Salmon with Crisp Snap Peas

This vibrant dish brings together perfectly pan-seared salmon and a tangy butter bean salad studded with crisp snap peas and tender zucchini. The creamy beans and bright mustard-coriander dressing create a delightful contrast, while lemon-butter basted salmon adds richness.

Ready in just 35 minutes, this gluten-free meal is ideal for a weeknight dinner that feels special. The combination of textures and flavors will make it a new favorite.

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Ingredients

2 unit Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 can Butter BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon CorianderView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the butter beans. Finely dice the red onion. Mince or grate the garlic. Dice the zucchini into 1/2-inch cubes. Halve the lemon.
2. Heat 2 teaspoons olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for about 5 minutes, until softened. Add the snap peas and zucchini and cook until snap peas are crisp-tender and zucchini has softened, about 3-4 minutes. Set aside.
3. In the same pan, add another 2 teaspoons olive oil. Season both sides of the salmon with salt and pepper and add to the pan skin side-down first. Sear for about 2-3 minutes per side until slightly opaque in the center. Add 1 tablespoon of butter to the pan and the juice of half the lemon. Spoon butter-lemon sauce over salmon. Set aside and cover with foil.
4. In the same pan, add garlic and cook over medium heat for 30 seconds before adding the mustard and coriander. Cook for 30 seconds, then add the butter beans, onion, zucchini and snap peas to the pan. Cook, tossing, for 1-2 minutes. Season with salt and pepper.
5. Add stop concentrate and 1/4 cup water. Simmer for about 3 minutes, until broth has slightly thickened.
6. Serve the salmon atop the butter bean and zucchini salad with a squeeze of lemon.

Recipe Tips

FAQ

Can I use frozen salmon?

Yes, but thaw it completely in the refrigerator overnight and pat dry before cooking to ensure a good sear.

What can I substitute for Dijon mustard?

Whole-grain mustard or spicy brown mustard will work, though the flavor will be slightly different.

Is this recipe dairy-free?

No, it contains butter. For a dairy-free version, use olive oil or a plant-based butter alternative.