Ingredients

• 1 pound baby red-skinned potatoes, halved or quartered
• Kosher salt
• 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
• 1/2 cup fat-free sour cream
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 1 tablespoon paprika
• 2 teaspoons chopped fresh thyme
• 1 teaspoon cayenne pepper
• 4 skinless center-cut wild salmon fillets (about 4 ounces each)
• 1 tablespoon vegetable oil
• 3 scallions, sliced
• Lime wedges, for serving

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Instructions

1. Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
2. Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
3. Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.
4. Photograph by Christopher Testani