🥗

3 Bean Salad with Salmon

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🐟 Make extra salmon for this dish when making the salmon from dinner 1.

Dressing Options:

Ingredients:

  • 8 oz of salmon, about 2 filets
  • 2 cups peeled edamame, frozen or fresh
  • 1 can garbanzo beans
  • 1 can black beans
  • 1 cucumber, cubed
  • 1 small bunch of dill
  • 1 lemon, sliced
  • Your favorite seasoning

Directions:

  1. 🔪 Veg
    1. Defrost edamame if needed
    2. Drain and dry garbanzo beans and black beans (between 2 paper towels)
    3. Chop cucumber
    4. Chop dill
  2. 🔪 Salmon
    1. Set oven to 250 degrees.
    2. Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
    3. Place salmon on sliced lemon on a baking sheet, skin side down/seasoned side up.
    4. Slow roast salmon at 250 degrees for about 25-40 minutes, or until the thickest part measures 145 degrees.
  3. Serve
    1. Mix veg together and toss with dressing.
    2. Serve 2 oz (about half a filet) warm or cold salmon over salad.