Succotash is a Southern staple. It typically is served with lima beans and corn, but we jazzed it up by substituting edamame for the lima beans to still give the starch but utilize what was in the freezer.
When making this dish at home you can substitute any other vegetable you have on hand. Sara Ann and I happened to have some potatoes, corn, edamame and bell pepper on hand, but you could use carrots, fennel, amongst many other items!
Greek yogurt is a great healthy alternative to sour cream or other cream bases in dishes. When grocery shopping look for the 0% milk fat to save yourself some additional calories.
If you make this recipe tag us @fridgetofork – we would love to hear feedback and see you enjoying our recipes!
Roasted Salmon with Edamame Succotash and Dill Herb Sauce
- Category: Weeknight Dinner
Ingredients
- 2 salmon filets
- tbsp. lemon zest
- 2 tsp. garlic, fresh, minced
- tbsp. olive oil
Dill Herb Sauce
- tsp. dill, fresh, chopped
- 1/4 c greek yogurt, plain
- 1/2 lemon, juiced
- 1 garlic clove, minced
Edamame Succotash
- 1 c edamame, frozen, shelled
- 1 c corn, frozen
- 1 sweet potatoes, fresh, diced
- 1 c red bell pepper, diced
- 1 c purple potato, fresh, diced
Instructions
Roasted Salmon
- Preheat oven to 350 degrees.
- Place salmon on a sheet pan lined with aluminum foil. Evenly coat the salmon with the garlic, lemon zest and olive oil.
- Cook for 15 - 20 minutes or until done
Herb Dill Sauce
- Combine all ingredients in a bowl and place in refrigerator until ready to serve.
Edamame Succotash
- Combine all ingredients in a sautee plan over medium high heat.
- Sautee succotash for 8-10 minutes or until done and vegetables are defrosted. Potatoes may take a few additional minutes depending on the diced size.
