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1
Slice 1 lemon half into 4 thin rounds and set aside.
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2
Grate the zest of the other lemon half and set aside; squeeze some of the juice into a bowl and mix in the yogurt and 1/4 teaspoon paprika.
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3
Preheat the broiler.
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4
Heat 1 teaspoon olive oil in a medium saucepan over medium heat.
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5
Add the garlic, oregano and red pepper flakes and cook until the garlic is golden, about 2 minutes.
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6
Add the lima beans, 1 1/2 cups water and the lemon zest; partially cover the pan, bring to a simmer and cook until the beans are tender, about 20 minutes.
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7
Season with salt and pepper.
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8
Remove from the heat and stir in the parsley, 1 tablespoon of the yogurt mixture and the remaining 1 teaspoon olive oil.
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9
Meanwhile, mix the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a small bowl.
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10
Sprinkle all over the salmon; arrange on a foil-lined baking sheet and top each fillet with a lemon slice.
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11
Broil until just cooked through, 6 to 8 minutes.
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12
Serve with the lima beans and top with the yogurt mixture.
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13
Per serving: Calories 340; Fat 8 g (Saturated 1 g); Cholesterol 81 mg; Sodium 655 mg; Carbohydrate 25 g; Fiber 7 g; Protein 40 g
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14
Photograph by Antonis Achilleos
