French · Dinner
Grilled Salmon with Lemon Butter (High-Protein)
Grilled salmon fillet finished with lemon butter sauce, served with cannellini beans and a soft-boiled egg to boost protein content. Bright, buttery, and savoury with fresh herbs and citrus, this French-inspired plate delivers classic flavour through simple technique.
$8
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
598Calories
54.3gProtein
36.8gFat
15.4gCarbs
1.1gSugar
5.6gFiber
463mgSodium
507mgChol
13.2gSat Fat
1180mgPotassium
140mgCalcium
4.4mgIron
6.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the salmon fillet dry, rub with olive oil, and season both sides with salt and black pepper.
2
Boil
Lower the egg into boiling water over high heat and cook 6–7 minutes for a soft-set yolk, then transfer to cold water.
3
Grill
Place the salmon skin-side down on a grill pan over medium-high heat and cook 4–5 minutes per side until the flesh flakes easily.
4
Plate
Peel and halve the egg, then arrange the salmon, warmed beans, and egg halves on a plate. Melt the butter with lemon juice, zest, and minced garlic over low heat for 1 minute until fragrant, spoon the sauce over the plate, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 22 eggs
- 5.2 oz75g, about half a 15 oz can, drained cannellini beans
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
