Steamed Herb Salmon with Green Beans

Tender salmon fillets gently steamed with fresh dill and parsley, served alongside crisp green beans, chickpeas, and brown rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Danish
• Difficulty: Easy
• Cost: $4.25/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• Low-Calorie

Tags

• steam
• quick
• healthy
• fresh

Ingredients

• 1.5 pound salmon fillet (cut into 6 portions)
• 6 cup green beans (trimmed)
• 1 can chickpeas (rinsed and drained)
• 2 package brown rice (pre-cooked)
• 2 tablespoon canola oil
• 1 tablespoon fresh dill (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Season salmon fillets evenly with fresh dill, fresh parsley, and half of the salt and black pepper.
2. Heat 1 tablespoon of canola oil in a large deep skillet with a tight-fitting lid over medium heat. Add green beans, chickpeas, remaining canola oil, and the remaining salt and black pepper, stirring for 2 minutes.
3. Pour 1/2 cup of water into the skillet and arrange the seasoned salmon fillets directly on top of the green beans and chickpeas.
4. Cover tightly and steam over medium-low heat for 10 minutes until green beans are tender and salmon flakes easily with a fork.
5. Warm the pre-cooked brown rice pouches according to package directions and serve alongside the steamed salmon, chickpeas, and green beans.

Notes

Steaming the fish directly above the vegetables locks in moisture and infuses the green beans with delicate herb aromas.

Nutrition (per serving)

• Calories: 443
• Protein: 29 g
• Carbohydrates: 34.3 g
• Fat: 21.4 g
• Fiber: 3.7 g
• Sodium: 831 mg
• Saturated Fat: 2.8 g
• Sugar: 2.5 g
• Cholesterol: 65 mg