Mediterranean Salmon and Potato Salad

Mediterranean Salmon and Potato Salad

November 30, 2016
Course
Serves 4

A delicious salad with lots of fiber from the beans and the unpeeled potatoes.  The salmon can substituted with any type of fish of your choice.


Ingredients

  • 1 Pound
    red potatoes, unpeeled, cut into wedges
  • 1/2 Cup
    olive oil
  • 2 Tablespoons
    balsamic vinegar
  • 1 Tablespoon
    rosemary, minced
  • 2 Cups
    white cannellini beans, drained and rinsed
  • 4
    salmon fillets, 4 oz each
  • 2 Tablespoons
    lemon juice
  • 1/4 Teaspoon
    salt
  • 8
    large lettuce leaves, torn
  • 2 Cups
    English cucumber, seedless, sliced

Instructions

  1. In a medium saucepan, bring water to a boil and cook potatoes until tender, about 10 minutes. Drain and pour potatoes back into pan.
    To make dressing, in a small bowl, whisk together 1/2 cup of olive oil, vinegar and rosemary. Combine potatoes and white beans with dressing. Set aside.
    In a separate medium pan, heat the remaining 2 tbs of olive oil over medium-high heat. Add salmon fillets and sprinkle with lemon juice and salt. Cook about 5-7 minutes on each side or until fish flakes easily. To serve, place lettuce and cucumber slices on a serving platter top with potato salad and fish fillets.

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