Healthy Recipe | Salmon in Lemon Bordetto with Edamame Puree


  • 1 tbsp olive oil
  • 1 shallot, diced
  • Zest of 1 lemon
  • 1/2 cup mint leaves
  • 1/4 cup grated parmesan cheese
  • Juice of 2 lemons
  • 2 cups fat-free chicken broth
  • 4 tbsp extra-virgin olive oil
  • 4 4 oz pieces of salmon
  • 1 tbsp chopped fresh mint leaves
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup extra-virgin olive oil



  1. Warm olive oil in a medium sauce pan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest and broth. Bring to a simmer and keep warm, over low heat.


  1. Combine the edamame, mint, garlic, salt and pepper in a food processor and puree. With the machine, add olive oil in a steady drizzle. Transfer the puree to a small bowl, stir in the parmesan cheese and set aside.
  2. Warm olive oil in a large, heavy skillet over high heat. Season the salmon with salt and pepper. Sear salmon until golden crust forms, about 4-5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes depending on the thickness of the fish.
  3. To assemble, add the tbs of chopped mint to the Lemon Bordetto and divide between 4 shallow dishes. Place a spoonful of edamame puree into the center of each bowl. Place a salmon piece atop each mound.

Entire recipe: 20 protein; makes 4 servings = 5 protein each