Baked Salmon with Lemons and Lima Beans

Ingredients:

• 500 g frozen young lima beans
• 600 g skinless salmon fillet, cut into 4 pieces
• 3 cloves garlic, thinly sliced
• 1/2 cup Greek yogurt
• 3/4 tsp paprika
• 2 teaspoons olive oil
• 1 lemon, cut in half
• 3/4 tsp dried oregano
• A pinch of dried pepper flakes
• Salt and freshly ground pepper
• 2 tbsp chopped fresh parsley

Preparation:

1. Prepare the sauce: Finely grate the zest of half a lemon and set aside for the beans. Squeeze the remaining pulp into a bowl to extract the juice. Add the yogurt and 1/4 teaspoon of paprika and stir.
2. Prepare the beans: Heat 1 teaspoon olive oil in a saucepan over medium heat. Add garlic, oregano, and red pepper flakes and cook until golden brown, about 2 minutes.
   
   Add the beans, 1.5 cups water, and lemon zest. Cover and bring to a boil, then simmer until the beans are tender, about 20 minutes. Season with salt and pepper. Remove from the heat and stir in the parsley, 1 tablespoon of the sauce, and 1 teaspoon of olive oil.
3. Prepare the fish: Preheat oven to 220°C. Line a baking sheet with foil and grease with vegetable oil. In a small bowl, combine 1/2 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste. Cut the other lemon half into 4 thin slices.
   
   Rub the salmon fillet with a mixture of pepper and salt. Place the fish on the prepared baking sheet and arrange the lemons on top. Place in the oven and bake until done, about 10-15 minutes. Serve the baked salmon with lima beans and sauce.