Entree: Portugal – Salmon with Lima Beans and Sautéed Spinach (Mediterranean Style)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 24 oz (680 g) salmon, cut into 4 portions
- 1 1/2 cups (360 ml) cooked lima beans
- 4 cups (120 g) baby spinach
- 2 cups (480 ml) diced tomatoes
- 2 cups (180 g) broccoli florets
- 3 tbsp (45 ml) olive oil
- 1 avocado, halved and sliced for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat and sear salmon portions 3–4 minutes per side until nicely browned and cooked through; remove and keep warm.
2. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and toss in diced tomatoes briefly to warm.
3. Add lima beans and wilted spinach to the skillet, stirring until spinach collapses and lima beans are heated through.
4. Steam or blanch broccoli until just tender and divide among plates.
5. Spoon the lima bean and spinach mixture onto each plate, top with a salmon portion, and garnish with avocado slices before serving.