Entree: Spain – Roasted Salmon with Broccoli and Avocado-Lima Bean Mash

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 20 min

Total 40 min

Ingredients

- 24 oz (680 g) salmon, divided into 4 portions
- 2 heads equivalent (about) 4 cups (360 g) broccoli florets
- 2 avocados
- 1 1/2 cups (255 g) cooked lima beans
- 1 1/2 cups (360 ml) diced tomatoes
- 3 tbsp (45 ml) olive oil
- 3 cups (90 g) baby spinach

Instructions

1. Preheat oven to 425°F (220°C). Place salmon portions on a baking sheet, brush with 1 tbsp (15 ml) olive oil, and roast 10–12 minutes until just cooked.
2. Toss broccoli florets with 1 tbsp (15 ml) olive oil and roast on a separate sheet 12–15 minutes until tender and slightly caramelized.
3. In a bowl, mash avocados with cooked lima beans and 1 tbsp (15 ml) olive oil until coarsely combined, then fold in diced tomatoes.
4. Warm spinach briefly in a skillet until just wilted.
5. To serve, spread a scoop of avocado-lima bean mash on each plate, top with roasted salmon, arrange broccoli and wilted spinach on the side.