Course
Dinner
Servings
2+
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.
- 🥶 Defrost the edamame over night if needed.
- 👯♀️ Double the Bean Salad ingredients and save the extra for lunches or snacking. Just don't add the dressing until just before serving.
- 🚨 Check out the Leftover Alert at the end of this recipe.
Ingredients:
- 8 oz of salmon, about 2 filets
- 1 lemon
- Your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
Bean Salad
- 1/2 cup peeled edamame, frozen or fresh
- 1/2 (15oz) can garbanzo beans
- 1/2 (15oz) can black beans
- 1 small hot house/English cucumber
- 1 small bunch of dill
- 2 oz feta
- Lemon based dressing of your choice or DIY
Directions:
- Salmon
- Set oven to 250 degrees.
- Season salmon with your favorite seasoning such as Tajin, your favorite taco powder, or simply season with salt and pepper.
- Place salmon on sliced lemon rounds on a baking sheet, skin side down/seasoned side up.
- Slow roast salmon at 250 degrees for about 25-40 minutes, or until the thickest part measures 145 degrees.
- 🔪 Veg Prep can be done 3 days ahead or while the salmon is cooking.
- Dry the edamame between 2 paper towels.
- Drain and dry garbanzo beans and black beans (between 2 paper towels)
- Quarter the cucumber into 1/2 inch thick pieces.
- Chop dill.
- Crumble feta if needed.
- Serve
- Toss all of the bean salad ingredients together and toss with dressing.
- Serve salmon filet warm over the 3 bean salad.
🚨Leftover Alert
- Double the Bean Salad ingredients and save the extra for lunches or snacking. Just don't add the dressing until just before serving.
- Double the salmon as well! Serve cold, crumbled in with the bean salad for a delicious lunch!