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In a bowl, blend yogurt, watercress, parsley, scallions, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate until serving.
Bring a large pot of lightly salted water to boiling. Add orzo and cook 3 minutes; add beans and cook an additional 6 to 7 minutes or until beans are tender. Drain and place into a serving bowl. Stir in tomatoes, vinegar, olive oil and remaining salt and pepper. Allow to cool; cover and refrigerate until serving.
Place salmon in a large skillet; add water and top each with a lemon slice. Cover and bring to a simmer. Reduce heat to low and gently simmer for 10 to 12 minutes or until salmon is cooked through and flakes easily. Remove salmon from skillet and allow to cool. Cover and refrigerate until serving.