Pan-seared salmon with a cold white bean salad with cucumber.

overhead photo of a plate with salmon and salad

This is the type of food I’m craving these days – lighter, fresher, and easy to make. I’m sure it’s the season – my backyard looks like a Disney movie with all the birds, bunnies, and new life showing up each day – but I also think it’s the mindset. I’ve made space in my heart and mind to welcome in more inspiration.

Pan-Seared Salmon with White Bean Salad

This is a fast and fresh dinner although I do recommend chilling the salad first. It only needs about 30 minutes in the fridge or you can make it up to a day ahead.

The salad is a combination of white beans, sun-dried tomatoes, and cucumber tossed together in a simple mustard vinaigrette.

The salmon is even more simple -it’s just seared in a pan and brushed with honey. Combined with the salad it’s got that hot and cold thing going on with lots of fresh flavors.

close up photo of salmon and white bean salad

More Easy Recipes

Pan-Seared Salmon with White Bean Salad

While the actual preparation of this salmon and white bean salad takes very little time, it is best to chill the salad for at least 30 minutes to allow the flavors to mix and mingle.

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 10

Total Time: 25

Ingredients

For the White Bean Salad

1 teaspoon Dijon mustard
1 small garlic clove minced
Juice from 1 lemon
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (15-ounce) can cannellini beans, drained and rinsed
¼ cup chopped sun dried tomatoes
1 large cucumber peeled, seeded, and diced
1 tablespoon chopped chives

For the Salmon

1/2 pound salmon fillet cut into two pieces, coated with olive oil, and seasoned with salt and pepper
1/2 tablespoon honey
lemon wedges for serving

Instructions

Mix the mustard, garlic, lemon juice, salt and pepper in a large bowl. Slowly whisk in the olive oil until combined. Add the beans, tomatoes, cucumber, and chives and toss until it’s all coated evenly in the dressing. Cover the bowl and place it in the refrigerator for at least 30 minutes.
Heat a large skillet over medium heat. Add the salmon, skin side down, to the pan. Cook the salmon for a few minutes until it’s color starts to lighten about 3/4 of the way up the side. Brush the top of each piece with the honey and then flip it over. Cook it for another couple of minutes and remove it from the pan. Serve the salmon on top of the white bean salad with lemon wedges on the side.