Lunch · Italian · 12 min
Tuscan White Bean & Salmon Salad with Lemon-Herb Vinaigrette
- Calories
- 257
- Protein
- 11g
- Carbs
- 22g
- Fat
- 15g
Ingredients
- 22 g salmon fillet
- 2.7778 tsp olive oil
- 20 g cannellini beans
- 83.4 g zucchini
- 60 g quinoa
- 1 tbsp lemon juice
- 0.5 tsp dried oregano
- 0.25 tsp garlic powder
- 1 pinch salt
- 1 pinch black pepper
Method
- 01Pat the salmon fillet completely dry with paper towels. Season both sides with a pinch of salt and black pepper.
- 02Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon in the skillet and sear for 3-4 minutes per side until the exterior is golden and the internal temperature reaches 145°F (63°C) and the flesh flakes easily. Remove from heat and rest for 3 minutes before flaking gently.
- 03In a small bowl, whisk together the remaining 1 teaspoon of olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper to make the vinaigrette.
- 04In a salad bowl, combine the drained cannellini beans, spiralized zucchini, and cooked quinoa.
- 05Pour the vinaigrette over the vegetable and grain mixture and toss gently to coat.
- 06Top the salad with the flaked pan-seared salmon and serve immediately.
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