Salmon With Arugula And White Beans Recipe Short

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***New Recipe Alert***

You all are going to love this salmon recipe. It’s quick, easy and delicious. A perfect dinner for you and your family.

Lemon-Dill Salmon served over white beans and arugula

Serves 4

1/3 cup chopped dill
1 1/2 tbsp extra virgin olive oil + 1 tsp
2 lemons — one sliced thin and one juiced
4 salmon fillets (4-6 ounces each)
1 tsp honey
1 tsp mustard
1 tbsp cider vinegar
10 oz fresh arugula
1 15.5 oz can low sodium white beans, rinsed and drained
1/2 red onion, sliced thin


Preheat oven to 350ºF.
In a medium bowl, combine chopped dill, 1 tsp of olive oil and the juice of one lemon.
Place the salmon fillets in a baking dish. Pour the lemon-dill mix over the fish. Top the salmon with the lemon slices. Bake in the oven for 10-15 minutes or until cooked through.
Combine the olive oil (1 1/2 tbsp), honey, mustard and cider vinegar in a medium bowl.
Place the arugula in a salad bowl topped with the white beans, the slices of red onions and add the dressing on top. Mix together.
Once the salmon is cooked, serve. Place the arugula salad and then the salmon fillets into plates.

The salmon cooking time may vary depending on your oven and the thickness of your salmon pieces.

Nutrition Profile
Yields: 4 serving
Per Serving
Calories (kcal) 350
Protein (g) 35
Carbohydrates (g) 23
Total Dietary Fiber (g) 6
Total Sugars (g) 5
Added Sugar (g) 1
Fat (g) 14
Saturated Fat (g) 2
Cholesterol (mg) 62
Calcium (mg) 252
Magnesium (mg) 91
Phosphorus (mg) 422
Potassium (mg) 1180
Sodium (mg) 288
Dill: 132 mg Potassium
Salmon: 498 mg of potassium
Arugula: 262 mg of Potassium
White beans: 242 mg Potassium

Nutrition Information: This is a high potassium and higher protein dish. The potassium comes from the combination of the arugula, the white beans, the salmon and the dill. To lower the salmon, leave off the arugula and white beans, and instead substitute sliced cabbage or iceberg lettuce. You can also use smaller salmon fillets.

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