Lemon Salmon With Lima Beans Recipes

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LEMON-GARLIC LIMA BEANS

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12



Lemon-Garlic Lima Beans image

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

LEMON GARLIC SALMON

Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you'd like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.

Provided by Ann

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 30m

Yield 2

Number Of Ingredients 5



Lemon Garlic Salmon image

Steps:

  • Season salmon fillets on both sides with lemon pepper.
  • In a large skillet, melt butter over medium high heat. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving.

Nutrition Facts : Calories 323 calories, Carbohydrate 6.9 g, Cholesterol 96.6 mg, Fat 23.9 g, Fiber 2.6 g, Protein 23.3 g, SaturatedFat 9.8 g, Sodium 300.6 mg, Sugar 0.1 g

2 tablespoons unsalted butter
2 teaspoons minced garlic
1 teaspoon lemon pepper
2 (4 ounce) fillets salmon
1 lemon

SAVORY LEMON LIMAS

Lima beans get a lemony lift with this treatment from Cathy Attig of Jacobus, Pennsylvania. "If you are a lima ban lover like I am, this recipe just makes them even more delicious," she affirms. "If you simple tolerate the beans, like my husband does, you might actually fine these quite tasty."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Savory Lemon Limas image

Steps:

  • In a small saucepan, bring water to a boil. Add lima beans; return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain. Combine the butter, lemon juice, sugar, mustard and salt; pour over beans and toss to coat.

Nutrition Facts : Calories 107 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 197mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

1/2 cup water
1-1/2 cups frozen lima beans, thawed
1 tablespoon butter, melted
1 tablespoon lemon juice
1 teaspoon sugar
1/2 to 3/4 teaspoon ground mustard
1/4 teaspoon salt

LEMONY LIMA BEANS WITH PARMESAN

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6



Lemony Lima Beans with Parmesan image

Steps:

  • Bring a large saucepan of salted water to a boil. Add lima beans and cook, stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.
  • Transfer lima beans to a bowl. Stir in oil, lemon zest, and lemon juice; season with salt and pepper. Divide among four serving plates, and sprinkle with Parmesan.

Coarse salt and ground pepper
2 packages (10 ounces each) frozen baby lima beans, unthawed
3 tablespoons olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1/3 cup shaved Parmesan cheese (1 ounce)

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