2 Serves
30 Mins
In a large pot, combine water, frozen green beans, and frozen pearl onions. Bring to a boil over medium heat and cook until the vegetables are tender. Drain the water using a colander and set the vegetables aside.
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Vitamin K
102 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
119 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
664 mg / 4,700 mgSodium
1386 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
8 g / 28 gSugar
16 g / 50 gSaturated Fat
18 g / 20 gCholesterol
847 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Add the cooked green beans and pearl onions, sautéing for 1 minute.
Pour in the chicken stock and cook for 1 minute until the liquid has evaporated. Stir in an additional tablespoon of butter and the brown sugar, reducing the heat to low to gently caramelize the vegetables. Remove from the heat and keep warm.
Return the skillet to medium-high heat and melt the remaining teaspoon of butter. Place the salmon fillets in the center, season generously with salt, and sear for 3-5 minutes until a golden crust forms. Flip and cook for another 3 minutes until done.
Arrange the green beans and pearl onions on a plate and top with the seared salmon.
25
g95
g20
g
Yemeni
