Chef Tony Hamati from Schmooze shares a recipe for a healthy lemon salmon dish.


• 1 lemon, halved

• 1/2 cup nonfat plain Greek yogurt

• 3/4 teaspoon paprika

• 2 teaspoons extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 3/4 teaspoon dried oregano

• Pinch of red pepper flakes

• 1 1-pound bag frozen baby lima beans

• Kosher salt and freshly ground pepper

• 2 tablespoons chopped fresh parsley

• 4 5-ounce skinless center-cut salmon


Slice 1 lemon half into 4 thin rounds and set aside.

Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika.

Preheat the broiler. Heat 1 teaspoon olive oil in a medium saucepan over medium heat.

Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes.

Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes.

Season with salt and pepper.

Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil.

Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice.

Broil until just cooked through, 6 to 8 minutes.

Serve with the lima beans and top with the yogurt mixture.

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