About the Recipe
A beautifully simple dinner that keeps your blood sugar steady and your energy levels humming! Packed with omega-3s, plant protein, and loads of colour, this one is as good for your soul as it is for your body.
**Meal prep tip:**
The bean salad keeps well in the fridge for up to 2 days, so you can make extra for easy lunches.
**Swap it:**
Not a salmon fan? Swap for skin-on chicken thighs (bake for 25 to 30 minutes) or a thick piece of firm white fish like hapuku or gurnard.
Sensitive to beans/pulses? Swap out the cannellini beans for 2 soft boiled eggs per person.
Ingredients
2 salmon fillets (skin on, approx 120g each)
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 lemon, zested and juiced
1 tsp dried oregano
1 tsp dried thyme
200g tin cannellini beans, drained and rinsed
200g cherry tomatoes, halved
100g baby spinach
1 Lebanese cucumber, diced
1/2 red onion, finely sliced
2 tbsp fresh flat leaf parsley, roughly chopped
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Salt and cracked black pepper to taste
Preparation
1. Preheat the oven: Preheat your oven to 200°C (fan bake 180°C). Line a baking tray with baking paper.
2. Make the salmon marinade: In a small bowl, mix together garlic cloves, extra virgin olive oil (use 1 tbsp for the salmon, save the other for the dressing), lemon, zested and half the juice, oregano, and dried thyme. Season with salt and pepper. Pop the 2 salmon fillets on the prepared tray and spoon the marinade over each fillet.
3. Bake the salmon: Bake the salmon for 14 to 16 minutes, until it flakes easily with a fork but is still a little pink in the centre. You want it just cooked - not overdone!
4. Make the dressing: While the salmon bakes, whisk together the remaining olive oil, lemon juice, apple cider vinegar, and Dijon mustard in a small bowl or jar. Season to taste.
5. Build the salad: In a large bowl, combine the cannellini beans, cherry tomatoes, baby spinach, cucumber, red onion, and parsley. Pour over the dressing and toss everything together gently.
6. Plate up and enjoy: Divide the bean salad between two plates and place a salmon fillet on top. Finish with a little extra parsley and a crack of black pepper if you like.