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Photo of Salmon Over Mediterranean Bean Salad with Feta and Yogurt Sauce by Coach Emily by WW

Salmon Over Mediterranean Bean Salad with Feta and Yogurt Sauce by Coach Emily

2
Points® value
Total Time
40 min
Prep
30 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Canned cannellini beans

2 cup(s), rinsed and drained

Lemon

1 wedge(s)

Fresh parsley

⅛ cup(s), chopped

Plain fat free Greek yogurt

½ cup(s)

Water

¼ cup(s)

Table salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Olive oil

4 tsp(s)

Uncooked skinless wild salmon fillet

4 fillet(s)

Dried oregano

4 tsp(s)

Shallots

1 item(s), thinly sliced

Cucumber

1 medium, sliced into half moons

Grape tomatoes

1 cup(s), halved

Crumbled feta cheese

1 oz

Instructions

  1. Drain and rinse cannellini beans and set aside.
  2. To make the yogurt sauce: juice the lemon into a small bowl and add chopped parsley, yogurt, water, salt, and pepper.
  3. Preheat a large skillet over medium-high heat.
  4. Season salmon fillet with salt, pepper, and oregano. When skillet is hot, add olive oil and add salmon (skin-side down) and and cook. Flip salmon once.
  5. Peel and thinly slice shallot and mix with chopped cucumber, tomatoes, beans, and feta. Add dressing to taste and top with cooked salmon
  6. Serving size: 1 salmon fillet with 1/2 cup bean salad with feta and 3 tbsp yogurt sauce

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