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Baked Salmon with Cannellini Bean Salad

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  • Author: Somi Igbene PhD ANutr
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Category: Lunch/Dinner
  • Diet: Diabetic

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

  1. Preheat oven to 180C. Line a large baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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