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Anti-Inflammatory Salmon Salad with Crispy White Beans

By chef Henry


 

Anti-inflammatory salmon salad with crispy white beans is a nutrient-packed meal. It features omega-3 rich salmon, crunchy white beans, and a mix of leafy greens like spinach and kale. Colorful veggies add extra nutrients, and a light vinaigrette brings everything together. This salad supports heart and gut health while being delicious and refreshing. 🥗


Ingredients:

  • 150 g of fresh salmon fillet
  • 200 g of canned white beans, rinsed and drained
  • 50 g of mixed salad greens
  • 10 g of cherry tomatoes, halved
  • 10 g of red onion, thinly sliced
  • 10 ml of olive oil
  • 5 ml of lemon juice
  • Salt and pepper to taste
  • 5 g of fresh parsley, chopped
  • 1 g of turmeric powder
  • 1 g of black pepper

Kitchen Tools Needed:

  • Baking sheet
  • Mixing bowl
  • Pan
  • Spatula
  • Serving plate


Instructions:

  • Preheat the oven to 200°C (400°F).
  • Spread the white beans on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and turmeric.
  • Bake the beans for about 20-25 minutes until crispy, stirring halfway through.
  • While the beans are baking, season the salmon fillet with salt and pepper.
  • In a non-stick pan, cook the salmon over medium heat for about 5-7 minutes on each side until cooked through and flaky.
  • In a mixing bowl, combine the salad greens, cherry tomatoes, and red onion.
  • Once the beans are crispy, add them to the salad mixture.
  • Drizzle the salad with lemon juice, toss gently, and serve on a plate with the salmon on top.
  • Garnish with fresh parsley before serving.


Macros:

  • Total Calories: 450 kcal
  • Carbs: 30g
  • Proteins: 35g
  • Fats: 25g

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