Recipes
One-Pan Salmon with Warm Bean Salad
4 servings
35 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 1 (15 oz) can reduced-sodium kidney beans
- 1 (15 oz) can reduced-sodium chickpeas
- 1 small red onion
- ½ seedless cucumber
- 2 cups fresh broccoli florets
- 2 teaspoons everything Italian seasoning, divded
- Cooking spray
- 1 lb center-cut salmon fillet
- ¼ teaspoon kosher salt
- ¼ bunch fresh Italian parsley
- ¼ cup whole milk plain Greek yogurt
- ¾ cup lemon vinaigrette, divided
- 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Drain and rinse both beans. Cut onion (1 cup) and cucumber into ½-inch cubes. Cut broccoli into bite-sized pieces.
- Place beans, broccoli, and 1 teaspoon seasoning on baking sheet; coat with spray and toss to combine. Spread into even layer and bake 5 minutes.
- Move bean mixture to one-half of baking sheet. Place salmon on other half (wash hands). Sprinkle with salt and remaining 1 teaspoon seasoning. Bake 12–15 minutes until center flakes easily and is 145°F.
- Chop parsley finely (¼ cup). Combine yogurt and ¼ cup vinaigrette. Top bean mixture with onions, tri-pepper mix, and cucumbers; add remaining ½ cup vinaigrette and toss to coat. Top salmon with yogurt sauce and parsley; serve with bean salad.
Amount per ¼ recipe serving: Calories 490, Total Fat 24g, Sat Fat 2.5g, Trans Fat 0g, Chol 75mg, Sodium 780mg, Total Carb 29g, Fiber 9g, Total Sugar 7g, (Incl. 1g Added Sugars), Protein 35g, Vitamin D 35%, Calc 6%, Iron 15%, Potassium 20%