Salmon Over Mediterranean Bean Salad with Feta and Yogurt Sauce by Coach Emily
2
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned cannellini beans
2 cup(s)
Lemon
1 wedge(s)
Fresh parsley
⅛ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Water
¼ cup(s)
Table salt
1 tsp(s)
Black pepper
1 tsp(s)
Olive oil
4 tsp(s)
Uncooked skinless wild salmon fillet
4 fillet(s)
Dried oregano
4 tsp(s)
Shallots
1 item(s)
Cucumber
1 medium
Grape tomatoes
1 cup(s)
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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