Edamame Salad with Salmon

Serves

Cook Time

15 min

Total Time

35 min

Lunch

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American 🇺🇸

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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: I added an instructional video for cutting the fennel.

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

In a large sauté pan add the olive oil when hot add the fennel and garlic sauté for about 4-5 minutes.
Add the edamame continue to sauté for 2-3 minutes.
Then add the artichoke, lemon, parsley, and tomato.
Sauté for another 3 minutes. Set aside.
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).
Sauté 3-4 minutes until it gets nice and golden crispy.
Turn the fish and sauté for another 3 minutes.
To serve: In a bowl or plate add the edamame salad.
Top with the fish and garish with a few fresh tomatoes, parsley, and a lemon wedge.

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.