Description
Baked salmon with cannellini bean salad is a low-carb, low glycemic, Mediterranean-style meal that won’t spike your blood sugar. Enjoy for lunch or dinner.
Ingredients
Scale
Ingredients
- 100g baby plum tomatoes
- 200g green beans, trimmed
- 400g tin cannellini beans, rinsed, drained
- 100g baby leaf salad
- 2 teaspoons pumpkin seeds
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
For the salmon
- 2 x 100g skinless salmon fillets
- ½ hot chilli powder
- 1½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon thyme
- Pinch of salt
Instructions
- Preheat oven to 180C. Line a large baking tray with baking paper.
- Combine spices in a small bowl, then rub over salmon fillets. Place salmon fillets on the baking tray and cook for 15-18 minutes. Keep warm.
- While the salmon cooks, put the green beans in a large, lidded saucepan with a small splash of water. Season with a pinch of salt, then place the lid on the saucepan and cook on the lowest heat for 5-6 minutes or until firm but tender.
- Allow the green beans to cool slightly, then combine with cannellini beans, plum tomatoes, and baby leaf salad in a large bowl. Mix vinegar and oil in a small bowl, drizzle over veggies and toss gently.
- Divide salad between two plates, then top each with a salmon fillet.
Nutrition
- Serving Size: Per serving
- Calories: 453kcal
- Sugar: 7.7g
- Sodium: 445mg
- Fat: 24.7g
- Saturated Fat: 4.4g
- Carbohydrates: 24g
- Fiber: 11.3g
- Protein: 33.7g
- Cholesterol: 75mg