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