Seared Salmon with Edamame Succotash

We have a ton of fish in our deep freezer, salmon being some of it. I've also been trying to figure out more meals with less carbohydrates. It's definitely not easy seeing as I love to eat pasta and bread. This dish is quite easy, it's essentially a one pan meal, which means less dishes! I love the crispy bacon with all of the vegetables. It adds a lot of flavor. I also decided to pair it with rice.

Seared Salmon with Edamame Succotash
Recipe adapted from Cooking Light


3 bacon slices, chopped
salmon fillets, deboned and skinned
salt and pepper, to season fish

1/4 cup water
1/3 cup tomatoes, chopped
1/3 cup red onion, chopped
1/3 cup bell pepper, chopped
1 cup yellow corn, frozen
1 cup edamame, frozen
2 cloves garlic, chopped
1/2 teaspoon thyme
1/2 teaspoon salt

  • Cook bacon in a large pan over medium heat until crispy.  
  • Season the salmon evenly with salt and pepper. When the bacon is done, transfer it to another container, leaving the bacon drippings in the pan.
  • Add the salmon to the pan with the bacon drippings. Cook 4 minutes over medium-high heat or until browned. Turn the salmon over and continue to cook. Remove the salmon once finished cooking. 
  • To the pan add the remaining ingredients. Cover and steam for 3 minutes. 
  • Stir in the bacon and serve the salmon over the succotash.



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