Pan-fried salmon and lima bean mashed potatoes

Ingredients:

• 450 g small red potatoes, halved or quartered
• 1 1/2 cups frozen small lima beans (about 170 g), thawed
• 0.5 cups low-fat sour cream
• 2 tablespoons unsalted butter
• 1 tbsp paprika
• 2 tsp chopped fresh thyme
• 1 teaspoon cayenne pepper
• 4 wild salmon fillets, skinless (approximately 110 g each), center cut
• 1 tbsp. vegetable oil
• 3 green onions, thinly sliced
• Lime wedges, for serving

Preparation:

1. Place the potatoes in a saucepan, cover with cold water to a depth of 1 inch (2.5 cm), and season with salt. Bring to a boil, then reduce heat to medium and simmer for 8 minutes. Add the lima beans; cook until the potatoes are tender, 4 minutes. Separately, set aside 1/4 cup of the water, and drain the rest in the sink.
2. Add sour cream, 1 tablespoon of butter, and the reserved cooking water to the potatoes. Season with salt and pepper and mash.
3. Combine paprika, thyme, cayenne pepper, and 1 teaspoon salt in a bowl; sprinkle over both sides of the fish. Heat vegetable oil in a large skillet over medium heat. Add the fish and cook until browned and cooked through, 3-4 minutes per side.
4. Stir the green onions into the mashed potatoes and add the remaining 1 tablespoon of butter. Serve the mashed potatoes with salmon and lime wedges.