Lemon & Dill Salmon with White Bean Mash

Fresh Atlantic salmon is smothered in a lemon-dill butter, grilled, and served with lightly mashed beans and artichokes.

Partner: Sea Farmers

The Aquaculture Association of Nova Scotia (AANS) was established in 1977 to act as the primary voice for the aquaculture industry in the province. Aquaculture is a significant and essential economic driver that supports the livelihoods of many rural, coastal, and Indigenous communities in Nova Scotia. The species that are farmed in Nova Scotia include: finfish (salmon, trout and striped bass), shellfish (oysters, mussels, clams, quahogs and scallops), and sea plants (Irish moss, sugar kelp). The industry directly supports close to 900 jobs and contributes more than $100 million dollars to the provincial economy.

Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Serve 4


Lemon-Infused Oil

  • ½ cup (125 mL) extra virgin olive oil
  • Zest and juice of two lemons
  • 2 cloves garlic, crushed
  • 4 tbsp (60 mL) unsalted butter, softened and divided
  • 4 cloves garlic, minced and divided
  • Zest of 2 lemons
  • ½ cup (125 mL) fresh dill, roughly chopped
  • 1 lb (454 g) fresh Atlantic salmon, skin-on
  • 1 (398 ml) can whole artichoke hearts, drained
  • 2 (540 ml) cans white pea beans (navy beans), drained and rinsed
  • 5 – 6 fresh sage leaves
  • 1 tsp (5 mL) each, salt and fresh cracked pepper


  1. In a small bowl whisk together olive oil, lemon zest and juice, and garlic; set aside until ready to use.
  2. Preheat oven to 400ºF (205ºC).
  3. In a small bowl mix together 2 tbsp butter, half the garlic, lemon zest and dill; set aside until ready to use.
  4. Pat salmon dry with paper towel. Place on a foil-lined rimmed baking sheet. Spread butter mixture evenly over top. Place a second piece of foil over salmon and roll edges of foil together to form a seal. Bake for 20 minutes.
  5. Meanwhile, roughly chop artichoke hearts and place in large bowl. In a large non-stick pan over medium-high heat add remaining 2 tbsp butter, beans, and sage leaves; sauté about 5 minutes. Remove and discard sage leaves. Transfer contents of pan to bowl with artichokes and roughly mash with a fork.
  6. Divide bean-artichoke mash between four plates. Serve salmon over mash and drizzle with 1 tbsp lemon-infused oil.


  • Keep extra lemon-infused oil in an airtight container in the refrigerator for up to 1 week.
  • Use no salt added white pea beans to lower sodium content
  • Add a nice brown rice medley as a side dish


Serving Size: 1 serving, Calories: 670, Sugar: 1.7 g, Sodium: 1623 mg, Fat: 35.8 g, Carbohydrates: 54.5 g, Fiber: 14.2 g, Protein: 36.3 g, Cholesterol: 80 mg

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