Steaming is a gentle cooking method that preserves the natural flavors of all the components of this 15-minute meal.
4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
8 ounces trimmed haricots verts (French green beans)
2 ears fresh corn, shucked and halved crosswise
1/2 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons chopped fresh dill
1 teaspoon lemon zest plus 1 Tbsp. fresh juice
1 tablespoon water
Added sugars 0g
Calcium 16% DV
Potassium 40% DV
How to Make It
Prepare a steamer with 2 stackable bamboo baskets in a large Dutch oven. Line baskets with parchment paper. Add water to Dutch oven to a depth of 1 inch; bring to a boil over high.
Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 1 bamboo basket. Place haricots verts and corn in second bamboo basket, and stack on salmon basket. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
Stir together yogurt, dill, lemon zest and juice, 1 tablespoon water, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Drizzle sauce over salmon, corn, and beans.
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