Lunch: Seared Salmon Fillets with Edamame Succotash Recipe | Myrecipes

Applewood-smoked bacon imbues this upscale version of succotash with its sweet, smoky essence. Green soybeans replace the traditional limas.Prep: 1 minute; Cook: 14 minutes

This recipe includes superfoods such as:

Salmon

Health benefits of Seared Salmon Fillets with Edamame Succotash Recipe | Myrecipes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

3 applewood-smoked bacon slices
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup water
1 (8-ounce) container refrigerated prechopped tomato, onion, and bell pepper mix
1 cup frozen yellow and white whole-kernel corn
1 cup frozen shelled edamame (green soybeans)
1/2 teaspoon dried thyme
1/8 teaspoon salt

Instructions

Cook bacon in a large nonstick skillet over medium heat 7 minutes or until crisp.
While bacon cooks, sprinkle fillets evenly with 1/4 teaspoon salt and black pepper. When bacon is done, transfer it to paper towels to drain; crumble bacon.
Add fillets, skin sides up, to drippings in pan. Cook 4 minutes over medium-high heat or until browned. Turn fish over; add crumbled bacon, 1/4 cup water, and remaining ingredients to pan. Cover and steam 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve fillets over succotash.

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