Anti-Inflammatory Salmon Salad with Crispy White Beans

 

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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