Grilled salmon with white bean salad
2
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
A light and tasty salad for any occasion.
Ingredients
Cherry tomatoes
200 g, quartered
Eschalot(s)
1 whole, thinly sliced
Fresh flat-leaf parsley
¼ cup(s)
Fresh dill
1 tbs, finely chopped
Lemon juice
1 tbs
Olive oil
1 tbs
Skinless salmon
480 g, (4x120g fillets)
Canned cannellini beans
1 400g can, (1x400g can)
Celery
1 stick(s), chopped
Rocket
1 cup(s), coarsely chopped
Instructions
1
Place tomatoes, eschalot, parsley, dill, juice and oil in a bowl. Season with salt and freshly ground black pepper. Stir to combine.
2
Preheat a chargrill or barbecue over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm.
3
Meanwhile, place beans, celery and rocket in a medium bowl. Season with salt and freshly ground black pepper. Stir to combine. Divide bean salad among plates and top with tomato mixture and salmon. Drizzle with any remaining dressing from tomatoes and serve.
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