Salmon with 3 Bean Salad

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

[DIY Lemon Vinaigrette]

Directions:

1. 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 rounds 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.
2. 🔪 Veg Prep can be done 3 days ahead or while the salmon is cooking.
1. Dry the edamame between 2 paper towels.
2. Drain and dry garbanzo beans and black beans (between 2 paper towels)
3. Quarter the cucumber into 1/2 inch thick pieces.
4. Chop dill.
5. Crumble feta if needed.
3. Serve
1. Toss all of the bean salad ingredients together and toss with dressing.
2. Serve salmon filet warm over the 3 bean salad.

🚨Leftover Alert

1. Double the Bean Salad ingredients and save the extra for lunches or snacking. Just don't add the dressing until just before serving.
2. Double the salmon as well! Serve cold, crumbled in with the bean salad for a delicious lunch!