Best Salmon Cannellini Beans Salad Recipes

SALMON WITH SPINACH & WHITE BEANS

Salmon with Spinach & White Beans image

My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 salmon fillets (4 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 teaspoon seafood seasoning
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) fresh spinach
Lemon wedges

Steps:

Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.

Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

SALMON & CANNELLINI BEANS SALAD

Salmon & Cannellini Beans Salad image

Give salmon a boost with balsamic vinegar, a salad of fresh tomatoes, basil & cannellini beans. This dish with canellini beans & herbs is really flavorful.

Provided by My Food and Family

Categories Beans

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing, divided
4 skin-on salmon fillets (1 lb.)
1 can (19 oz.) cannellini beans, rinsed
1 plum tomato, seeded, chopped
2 Tbsp. finely chopped red onions
2 Tbsp. chopped fresh basil
6 cups tightly packed baby spinach leaves

Steps:

Drizzle 2 Tbsp. dressing over fish in shallow dish. Refrigerate 30 min. Meanwhile, combine beans, tomatoes, onions, basil and 2 Tbsp. of the remaining dressing.
Heat grill to medium heat; cover grate with foil. Place fish, skin-sides down, on foil.
Grill 10 to 15 min. or until fish flakes easily with fork. Toss spinach with remaining dressing; place on 4 serving plates. Top with fish and bean mixture.

Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 33 g

WHITE BEAN AND SALMON SALAD

White Bean and Salmon Salad image

This simple, attractive salad uses salmon in place of the traditional tuna for an extra nutritional punch. It makes a perfect light lunch or easy side dish. If you have pesto on hand, drizzle a couple of tablespoons on top for a bright and tasty finish.

Provided by ElizabethKnicely

Categories Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans cannellini beans
1 (3 3/4 ounce) can pink salmon or 1 (3 3/4 ounce) can red salmon
1/4 cup freshly grated parmesan cheese
1/4 cup minced red onion
1/4 cup fresh basil leaf, roughly chopped
3 tablespoons vinegar or 3 tablespoons lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon ground pepper

Steps:

Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
Makes 4 to 6 servings.

Nutrition Facts : Calories 365.7, Fat 17.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 891.4, Carbohydrate 32.1, Fiber 11.5, Sugar 4.4, Protein 19.2

PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE

Pan-Fried Salmon With Cannellini Bean Purée image

This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.

Provided by kelly in TO

Categories Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

75 g rocket
100 g baby spinach leaves, lightly rinsed
50 g watercress
16 cherry tomatoes, halved
4 salmon fillets, about 200 g each, trimmed and boned
1 tablespoon olive oil
4 garlic cloves, halved
balsamic vinegar, for drizzling
sea salt & freshly ground black pepper
400 g canned cannellini beans, drained and rinsed
1 garlic clove, crushed
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
2 teaspoons olive oil
sea salt & freshly ground black pepper

Steps:

Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.