A little taste of summer in the middle of winter! I had some frozen fava beans, but feel free to swap out another green vegetable, or if you're making this in a few months when they're in season, have at it.
Serves: 1 Time: 25 minutes
- 1/4 c. fava beans
- 6 cherry tomatoes
- 1 portion of salmon
- 1/4 c. white wine
- 1/4 c. Greek yogurt
- 1/2 lemon, zested and juiced
- 2 T. grated cucumber
- salt, pepper, oil
NOTE: If you are working with fresh fava beans, you need to pop them out of their shells and blanch them before sautéing. After the first time, you peel the second skin.
Preheat the oven to 350 degrees.
Season the salmon with salt and pepper. Heat a layer of oil in a pan. Add the salmon and sear on each side for two minutes. Add the white wine to the pan and transfer to the oven for 12-14 minutes.
Mix together the yogurt, lemon zest, 1/2 of the lemon juice, and cucumber. Season with salt and pepper.
Sauté the tomatoes and fava beans quickly in a pan with oil, salt, and pepper; approximately 3-4 minutes.
Plate the salmon and vegetables. Squeeze the remaining lemon juice over the salmon and vegetables. Top with the Greek yogurt sauce.