[Speedy Legumes] Seared Salmon & Greek Cannellini Bean Salad
with Fetta & Olives0.0(0)
Calories
:
627 kcalProtein
:
44.4g proteinPreparation Time
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
- Almond
- Fish
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Crustaceans
- Fish
- Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1 packet
Cannellini Beans
1
Cucumber
1 packet
Dill
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Garlic
1 packet
Kalamata Olives
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
•Large Frying Pan
Cooking Steps
1
- 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. Divide between serving plates.
TIP: Patting the skin dry helps it crisp up in the pan!
2
- Meanwhile, roughly chop tomato, cucumber, kalamata olives and dill.
- Finely chop garlic.
- Drain and rinse cannellini beans.
3
- Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
- To bowl, add cannellini beans, tomato, cucumber, kalamata olives, dill, flaked almonds and a drizzle of white wine vinegar. Toss to combine and season to taste.
4
- Divide Greek cannellini bean salad between plates with salmon.
- Crumble fetta cubes over salad to serve. Enjoy!
