Spice-Seared Salmon with Greek-Style Green Beans

 
 
 

Ingredients

2 Tbsp olive oil

½ cup chopped yellow onion

4 cloves garlic, minced

1 15-oz can no-salt-added diced tomatoes, undrained

2 Tbsp chopped fresh dill

½ tsp salt

4 cups green beans, trimmed

1 lb salmon filet with skin, cut into 4 portions

¼ cup lemon juice

1 Tbsp Baharat Spice Mix

Directions

  1. Preheat oven to 425°F. Line a 15-10-inch baking pan with parchment paper or foil; coat paper or foil with cooking spray.

  2. In a large saucepan, heat 1 Tbsp. of the oil over medium. Add onion; cook 3 to 5 minutes or until translucent, stirring frequently. Add garlic; cook and stir 1 minute. Stir in tomatoes, 1 Tbsp. of the dill, and % tsp. of the salt. Bring to boiling. Stir in green beans; reduce heat. Simmer, covered, 10 to 15 minutes or until beans are tender, stirring occasionally.

  3. Meanwhile, rinse salmon, pat dry. In a shallow bowl, whisk together lemon juice and the remaining Tbsp. oil. Brush salmon with lemon-oil mixture. Place salmon, skin side down, in the prepared baking pan. Sprinkle with Baharat Spice Mix and the remaining ¼ tsp. salt. Roast 10 minutes or just until salmon flakes (center should be opaque)

  4. Serve salmon with green bean mixture and sprinkle with the remaining 1 Tbsp. dill.

 

BAHARAT SPICE MIX: In a small bowl, stir together 2 Tbsp. each ground cinnamon, ginger, and turmeric and ½ tsp. freshly ground black pepper. Makes about 6 Tbsp.

Nutrition Per Serving (Approx)

Serving Size: 4 ounces (1 portion)

Calories: 362 kcal

Fat: 22.6 g

Cholesterol: 51.3 mg

Sodium: 286 mg

Carbohydrates: 17.1 g

Protein: 28.2 g

Potassium: 775 mg

Joanna Martin