Blackened Salmon With Lima Bean-Smashed Potatoes

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

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.

red skinned potatoes, kosher salt, baby lima beans, sour cream, unsalted butter, ground black pepper, paprika, thyme, cayenne pepper, salmon, vegetable oil, scallions, lime wedges

Taken from www.yummly.com/recipe/Blackened-Salmon-with-Lima-Bean-Smashed-Potatoes-1196510 (may not work)