Zesty Lemon Dill Salmon & White Bean Plate

Ingredients

• 2 (5 oz) fillets skinless salmon fillets
• 1 cup (drained, rinsed) canned white beans
• 2 cups baby arugula or spinach
• 1 small cucumber (thinly sliced)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dijon mustard
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1/4 tsp each salt & pepper
• 1/2 lemon (sliced, for garnish)

Instructions

1. Pat salmon dry and season with salt and pepper on both sides.
2. Heat 1/2 tablespoon olive oil in a nonstick skillet over medium heat, then cook salmon 3–4 minutes per side, until golden and just cooked through. Set aside to cool slightly.
3. Whisk together lemon juice, dijon mustard, remaining olive oil, and dill in a bowl. Taste and adjust salt and pepper as needed.
4. Toss the white beans, arugula (or spinach), and cucumber with the lemon-dill dressing.
5. Divide dressed salad onto plates. Top with warm salmon fillets and garnish with fresh lemon slices.

Nutrition values are approximate and will vary based on specific brands and serving sizes.

Original inspiration ↗

⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.