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🥗 Salmon with Beans and Lemon Dressing

346 kcal · 30 min · 4 servings

Ingredients

• 500 g thick, white beans (dried)
• 1 bay leaf
• 2 garlic cloves (coarsely chopped)
• 0.5 bunch parsley
• 400 g salmon fillet (skinless and boneless)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp water
• 1 tbsp sunflower oil
• mixed salad leaves

Instructions

1. 1. Place the beans in a bowl and cover them with water. Let them soak overnight.
2. 2. Drain the soaking water. Rinse the beans under running water.
3. 3. Put the beans into a pot. Add a bay leaf and one coarsely chopped garlic clove.
4. 4. Boil the beans for about one and a half hours until they are tender.
5. 5. Drain the cooked beans. Let them cool down completely.
6. 6. Wash the parsley under cold water.
7. 7. Shake the parsley dry until no water remains on it.
8. 8. Chop the parsley leaves very finely.
9. 9. Drizzle lemon juice over the salmon.
10. 10. Season the salmon with salt and pepper.
11. 11. Sprinkle the finely chopped parsley over the salmon.
12. 12. Press the parsley down slightly so it sticks to the fish.
13. 13. Heat sunflower oil in a pan.
14. 14. Sear the salmon strongly on each side for two to three minutes.
15. 15. Remove the salmon from the pan.
16. 16. Let the salmon cool down.
17. 17. Put olive oil, vinegar, water, salt, and pepper into a small bowl.
18. 18. Mix the ingredients to make a dressing sauce.
19. 19. Pour the sauce over the cooled beans.
20. 20. Stir everything well.
21. 21. Let the salad marinate for twenty minutes.
22. 22. Taste the salad.
23. 23. Add more salt or pepper if needed.
24. 24. Tear the cooled salmon into small, bite-sized pieces.
25. 25. Mix the salmon pieces with the marinated beans.
26. 26. Place lettuce leaves on the plates.
27. 27. Divide the salad onto the prepared plates.
28. 28. Garnish the dish with fresh parsley leaves.

Nutrition per serving

• kcal: 346
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 9 g