Paprika Salmon & Dense White Bean Salad
with Olives, Charred Capsicum & Green Dressing
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
- Gluten
- Soy
You’re going to love the combination of sweet honey and savoury paprika in this golden salmon dish. We've paired it with a nutrient-packed toss of charred capsicum, olives and beans to keep things fresh and filling. Tied together with a creamy green dressing, every bite is a winner.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cannellini Beans
1
Capsicum
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1
Cucumber
1 packet
Dill
1 packet
Green Dressing
1 packet
Kalamata Olives
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• In the last minute of cook time, add the honey, turning salmon to coat. Transfer to serving plates, season and cover to keep warm.
TIP: Patting the skin dry helps it crisp up in the pan!
- Meanwhile, slice capsicum into strips.
- Roughly chop cucumber, kalamata olives, baby spinach leaves and dill. Drain and rinse cannellini beans.
- Wash out frying pan and return to medium-high heat, with a drizzle of olive oil.
- Cook capsicum, until tender, 4-5 minutes. Transfer to a large bowl.
- To bowl with charred capsicum, add baby spinach leaves, olives, cucumber, cannellini beans, dill, a drizzle of olive oil and balsamic vingear. Toss to combine and season to taste.
- Divide charred capsicum salad between plates with salmon. Drizzle over green dressing. Enjoy!
TIP: kalamata olives have a strong flavour – add less if desired.
