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.
