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Greek-Style Salmon and White Bean Salad

Greek-Style Salmon and White Bean Salad

Lunch
Prep Time
20min
Cook Time
15min
Servings
4
Calories
580
Chef's Note

This salad showcases the perfect balance of protein-rich salmon with creamy white beans. For the best results, use wild-caught salmon and high-quality extra virgin olive oil. The salad can be served slightly warm or chilled, and it keeps well in the refrigerator for up to 2 days. For a more vibrant presentation, reserve some of the fresh herbs to sprinkle on top just before serving.

Tags
high-protein
mediterranean
seafood
salmon
beans
salad
lunch
healthy
gluten-free
omega-3
Ingredients

  • 1.5 pounds salmon fillets

  • 5 tablespoons olive oil

  • 4 cloves garlic

  • 3 tablespoons lemon juice

  • 2 teaspoons dried oregano

  • 1/2 teaspoon red pepper flakes

  • 2 15-oz cans cannellini beans

  • 2 cups cherry tomatoes

  • 1 large cucumber

  • 1 large yellow bell pepper

  • 1/2 medium red onion

  • 1/2 cup kalamata olives

  • 6 ounces feta cheese

  • 1/4 cup fresh dill

  • 1/4 cup fresh basil

  • 2 tablespoons red wine vinegar

  • 1 tablespoon dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons capers

Instructions
  • 1

    Pat dry 1.5 pounds of salmon fillets with paper towels and season with salt and pepper.

  • 2

    In a bowl, combine 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Brush this mixture over the salmon.

  • 3

    Heat a large skillet over medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes, then flip and cook for another 2-3 minutes until just cooked through. Remove from heat and set aside to cool slightly.

  • 4

    While salmon is cooking, drain and rinse 2 cans of cannellini beans. Place in a large salad bowl.

  • 5

    Halve 2 cups of cherry tomatoes, dice 1 large cucumber, dice 1 large yellow bell pepper, and thinly slice 1/2 medium red onion. Add to the bowl with beans.

  • 6

    Add 1/2 cup of pitted and halved kalamata olives and 2 tablespoons of capers to the salad bowl.

  • 7

    Chop 1/4 cup of fresh dill and 1/4 cup of fresh basil. Add to the salad bowl.

  • 8

    In a small bowl, whisk together the remaining 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of red wine vinegar, 2 minced garlic cloves, 1 tablespoon of dijon mustard, 1 teaspoon of honey, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 9

    Pour the dressing over the salad and toss gently to combine.

  • 10

    Break the cooked salmon into large flakes, removing the skin, and gently fold into the salad.

  • 11

    Crumble 6 ounces of feta cheese over the top of the salad.

  • 12

    Let the salad sit for 5-10 minutes before serving to allow flavors to meld.

Nutrition Information (per serving)
580
Calories
45g
Protein
28g
Carbs
32g
Fat
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