Barbecue-Glazed Salmon With Green Beans and Corn
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon olive oil
- 3/4 pound green beans, cut into 1 1⁄2-inch lengths
- 4 scallions, white and green parts separated and thinly sliced
- kosher salt and black pepper
- 1 cup frozen corn
- 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
- 1/4 cup barbecue sauce
- 1/4 cup torn fresh basil leaves
Directions
- Set an oven rack in the highest position and heat oven to 500° F.
- Heat the oil in a large skillet over medium-high heat. Add the green beans, scallion whites, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing frequently, until the green beans begin to soften, 5 to 7 minutes. Add the corn and cook, tossing frequently, until the vegetables are tender, 3 to 4 minutes more. Fold in the scallion greens.
- Meanwhile, place the salmon on a foil-lined baking sheet and season with ¼ teaspoon each salt and pepper. Dividing evenly, brush with the barbecue sauce. Bake until cooked through, 8 to 12 minutes.
- Serve the salmon with the vegetables and sprinkle with the basil.
Nutritional Information
- Per Serving
- Calories 349
- Fat 14g
- Sat Fat 2g
- Cholesterol 90mg
- Sodium 639mg
- Protein 35g
- Carbohydrate 20g
- Sugar 7g
- Fiber 4g
- Iron 3mg
- Calcium 69mg
What does this mean? See
Nutrition 101
.
Quick Tip
Fresh corn at your market? Use it here in place of frozen. Two ears will give you about 1 cup of kernels.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
