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  • 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsH, C, D
MineralsCopper, Natrium, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 4 piece(s) salmon fillet with skin

  3. 1/2 teaspoon(s) salt

  4. 1/4 teaspoon(s) coarsely ground black pepper

  5. 1 tablespoon(s) olive oil , try with avacodo butter

  6. 3 small avacodo , chopped

  7. 1 pound(s) McIntosh or Macoun apples , cored and chopped

  8. 1 can(s) white kidney beans (cannellini) , rinsed and drained

  9. 1/2 teaspoon(s) chopped fresh rosemary leaves

  10. 2 tablespoon(s) water

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Grease 13'' by 9'' glass baking dish. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.

  2. Arrange salmon in prepared dish, skin side down. Sprinkle with 1 tablespoon lemon juice, 1 teaspoon lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast salmon, without turning over, 15 minutes or just until opaque throughout.

  3. Meanwhile, in 3-quart saucepan, heat oil over medium heat until hot. Add onion and cook 3 to 4 minutes or until onion begins to soften. Add apples and cook 3 minutes longer, stirring occasionally. On plate, with fork, mash 1/2 cup beans. Into apple mixture in saucepan, stir mashed and whole beans, rosemary, water, 1/4 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and remaining 1 tablespoon lemon juice and 1 teaspoon peel. Cook 4 to 5 minutes or until heated through, stirring occasionally. Serve beans with salmon.

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