Salads
Edamame Salad with Salmon
This recipe has been a family favorite for decades now. It‚‘s an easy work night recipe while still being full of protein and fiber. It has a lot of flavor and texture and is great for leftovers, a meal prep food, or a lunch option. It also pairs well with a nice white wine (Sauvignon Blanc). Note:
Ingredients
- 2 tbls olive oil
- 4 cups Fennel sliced
- 4-5 garlic chopped
- 8 oz edamame
- 1-15oz can artichoke sliced
- 1/4 cup lemon 1 cup cherry tomatoes sliced
- 1/4 cup parsley chopped
- 2 tbls olive oil
- 4-6oz salmon fillet
- Salt and pepper to taste
- Garnish with lemon wedges and a pinch of parsley
Directions
- 1
In a large sauté pan add the olive oil when hot add the fennel and garlic sauté for about 4-5 minutes.
- 2
Add the edamame continue to sauté for 2-3 minutes.
- 3
Then add the artichoke, lemon, parsley, and tomato.
- 4
Sauté for another 3 minutes. Set aside.
- 5
Rinse and dry the salmon then season with salt and pepper In a large sauté pan add the olive oil when hot add the salmon fillets (do not crowd the pan).
- 6
Sauté 3-4 minutes until it gets nice and golden crispy.
- 7
Turn the fish and sauté for another 3 minutes.
- 8
To serve: In a bowl or plate add the edamame salad.
- 9
Top with the fish and garish with a few fresh tomatoes, parsley, and a lemon wedge.
- 10
Nutritional info per serving assuming 6 servings: Calories: Approximately 211 - 227 calories Fat: Approximately 14 - 15 grams Carbohydrates: Approximately 17 - 18 grams Fiber: Approximately 5 - 6 grams Protein: Approximately 14 - 15 grams Nutritional disclaimer: Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
