Photo of Grilled salmon with white bean salad by WW

Grilled salmon with white bean salad

9
2
2
SmartPoints® value per serving
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
A light and tasty salad for any occasion.

Ingredients

cherry tomato

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 fillet(s)

480 g, (4x120g fillets)

canned cannellini beans

1 can(s), (1x400g can)

celery

1 individual, 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.

Notes

This salmon is best cooked medium-rare so it is still pink in the middle. If you prefer it well done, increase the cooking time to 3–4 minutes each side.

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