Seared Salmon with 3 Bean Salad Recipe

Name: Seared Salmon with 3 Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can navy beans, drained and rinsed; 1 (15-ounce) can kidney beans, drained and rinsed; 1 (15-ounce) can pinto beans, drained and rinsed; 2 lemons, juiced; 1 good bunch scallions, finely sliced; 1 small bunch parsley, leaves finely chopped; 1/3 cup extra-virgin olive oil; Salt and freshly ground black pepper; 4 (6 to 8-ounce) salmon fillets; Ground cumin; 2 tablespoons vegetable oil

Servings: persons

1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 lemons, juiced
1 good bunch scallions, finely sliced
1 small bunch parsley, leaves finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 (6 to 8-ounce) salmon fillets
Ground cumin
2 tablespoons vegetable oil

1
Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients.
2
Season, to taste, with salt and pepper.
3
Set aside.
4
Season salmon with cumin, salt and pepper.
5
Heat oil in a large, nonstick skillet over medium heat.
6
Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes.
7
Turn fillets over and cook until medium rare, about 3 more minutes.
8
Serve salmon with salad.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15-ounce) can navy beans, drained and rinsed, 1 (15-ounce) can kidney beans, drained and rinsed, 1 (15-ounce) can pinto beans, drained and rinsed, 2 lemons, juiced, and more.

Yes, Seared Salmon with 3 Bean Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Salmon with 3 Bean Salad

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