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.
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.