Roasted Salmon and White Bean Salad
Looking for a delicious and healthy gluten-free meal? Try this Roasted Salmon & White Bean Salad recipe! Not only is it packed with protein and fiber, but it's also bursting with flavor. It's the perfect meal for lunch or dinner, and it's sure to leave you feeling satisfied and energized.
Ingredients
- 2 pounds 2 pounds salmon fillet
- 1/4 cup smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1/4 cup olive oil
- 2 cups pea shoots
- 1 cup prepared tzatziki
Salad:
- 1/2 pint cherry tomatoes quartered
- 2 Persian cucumbers diced
- 1/2 cup crumbled feta
- 1 15 ounce can cannellini beans drained and rinsed
- 1/2 small red onion julienned
Dressing:
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 large garlic clove minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350° F.
- Place salmon skin side down on a parchment-lined baking sheet.
- Combine paprika, salt, and cumin.
- Rub salmon with spice mix, drizzle on oil.
- Bake for 20 minutes or until the internal temperature reaches 145° F.
- Meanwhile, prepare the salad by tossing together tomatoes, cucumbers, feta, beans, and red onion in a serving bowl.
- Whisk together dressing ingredients until well blended then toss with salad.
- Adjust seasoning to taste.
- Place salmon on a platter and spoon dressed salad oversalmon.
- Garnish with pea shoots and serve with tzatziki sauce.