Salmon Salad with White Beans

Salmon Salad with White Beans

This should actually be called Salmon Salad with White Beans and Roasted Red Bell Peppers and Olives, because it's loaded with good stuff! So easy to make!

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 327kcal

Ingredients

½ pound cooked salmon see notes if you don't have cooked salmon
1 lemon juiced
3 tablespoons extra virgin olive oil
3 cups white beans canned, rinsed and drained
10 cherry tomatoes halved
1 ½ cups roasted red bell peppers chopped
10 kalamata olives halved
¼ cup basil leaves minced
¼ cup fresh flat leaf parsley minced
4 cups salad greens
salt and pepper to taste

Instructions

In a medium bowl, combine the salmon, beans, lemon juice and olive oil. Toss to combine. *See notes if you need to cook the salmon.
Cut the cherry tomatoes and olives in half. Chop the parsley and basil. Chop the red bell peppers.
Add the tomatoes, olives, herbs and bell peppers into the bowl with the salmon. Toss and add salt and pepper to taste.
Divide the salad greens among four plates and top evenly with the salmon mixture.

Notes

If you need to cook the salmon. You can sauté it in a a little olive oil over medium high heat for 3-4 minutes per side, starting with skin side up. Or you can roast it on a parchment lined baking sheet by drizzling it with a little olive oil, salt and pepper and roasting it at 425°F for 6-8 minutes depending on thickness.

Nutrition