Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette

Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette

A quick workday meal for the entire family.


  • One 15-ounce call cannellini beans, rinsed and drained
  • Olive oil cooking spray
  • One 12-ounce wild salmon filet
  • 1 medium red onion, thinly sliced
  • 1 garlic clove, minced
  • ½ English cucumber, thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 2 tablespoons chopped fresh mint
  • 4 Bibb or Boston lettuce-leaf cups
Citrus Vinaigrette
  • ¼ cup fresh orange juice
  • 1 teaspoon grated orange zest
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/3 teaspoon kosher salt, optional
  • Freshly ground pepper


  1. Place beans in a salad bowl. Set aside.
  2. Heat ridged grill pan or barbecue grill. Coat grill or pan with cooking spray. Grill salmon: Cook for 10 to 15 minutes, turning once, until cooked through. Use a sharp knife to check for doneness. When done, cool 5 minutes and divide into four sections.
  3. Coat non-stick skillet with cooking spray. Sauté onions until translucent. Add garlic and continue to sauté for 1 minute more. Stir into reserved beans. Add cucumber, bell pepper and mint. Toss the salad.
  4. In a small bowl, whisk together orange juice, zest, vinegar, oil, salt (if using) and pepper; toss with salad. Place lettuce cups on four plates. Top with salad and place salmon alongside. Serve immediately.

Dietitian's Note: Packed with fiber, potassium, and your daily allotment of omega-3-rich fats, this Italianate dish is a winner!

Nutritional Analysis (per serving)

  • 620 mg potassium
  • 320 calories (41% calories from fat)
  • 14 g total fat (2.5 g saturated fat)
  • 23 g protein
  • 23 g carbohydrates
  • 6 g dietary fiber
  • 45 mg cholesterol
  • 260 mg sodium

Makes 4 servings