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Salmon and White Bean Salad

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1 teaspoon olive oil
3.5 ounces of salmon , diced
1 spring onion , chopped
4 ounces of canned white beans
fresh coriander
½ lemon
3.5 ounces of greek yogurt
1 teaspoon vegetable oil
4 iceberg lettuces leaves

Nutritional Information

414 kcal
33 g
40 g
14 g

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If you’re asking for our advice on a healthy meal, we have a nice simple salad in mind that’s going to prove itself very useful. First, pan-fry some salmon with just a bit of olive oil and serve it next to some white beans, flavored with fresh coriander, lemon, and yogurt. You will surely make it again!




Heat the olive oil in a skillet over medium heat.


Add the diced salmon and season it with salt and pepper. Cook it evenly on all sides and add it to a large bowl.


Add the spring onion, canned white beans, and fresh coriander in a large bowl.


Shred some lemon zest and squeeze the juice out of half a lemon. Add the Greek yogurt, season with pepper, and add a small drizzle of vegetable oil. Mix everything until smooth.


Serve the salad over a few fresh lettuce leaves!

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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