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.
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Servings: 2 servings
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.
Nutrition Estimate
Calories: 589kcal | Carbohydrates: 69.3g | Protein: 38.8g | Fat: 19.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 14.7g | Cholesterol: 41.9mg | Sodium: 640.7mg | Fiber: 25.3g | Sugar: 6g
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