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🍽️ Creamy Bean Salad with Salmon and Eggs

439 kcal · 30 min · 4 servings

Creamy Bean Salad with Salmon and Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, let the salmon thaw overnight in the refrigerator.
  2. 2. Preheat the oven to 220 °C top/bottom heat.
  3. 3. Thoroughly rinse the lemon with hot water.
  4. 4. Finely grate about 1 teaspoon of lemon zest.
  5. 5. Halve the lemon and squeeze out the juice.
  6. 6. Rinse the salmon and pat it dry with a kitchen towel.
  7. 7. Place the salmon in a baking dish.
  8. 8. Season the salmon with 1 tablespoon of oil, the lemon zest, salt, and pepper.
  9. 9. Cook the salmon in the oven for about 8 minutes.
  10. 10. Bring about 2 liters of salted water to a boil in a pot.
  11. 11. Thoroughly wash the beans.
  12. 12. Remove the ends of the beans.
  13. 13. Cook the beans for approx. 10 minutes in the boiling water.
  14. 14. Drain the beans in a sieve.
  15. 15. Rinse the beans with cold water to stop the cooking process.
  16. 16. Bring 1 liter of water to a boil in a pot again.
  17. 17. Poach the eggs in the boiling water for about 6 minutes until soft-boiled.
  18. 18. Drain the eggs.
  19. 19. Rinse the eggs with cold water.
  20. 20. Peel the shells off the eggs.
  21. 21. Cut the eggs into wedges.
  22. 22. Mix the Greek yogurt with 2 tablespoons of oil, 2 tablespoons of lemon juice, salt, and pepper in a bowl.
  23. 23. Add the beans to the dressing.
  24. 24. Mix everything well.
  25. 25. Season the salad to taste.
  26. 26. Take the salmon out of the oven.
  27. 27. Flake the salmon roughly with a fork.
  28. 28. Gently fold the salmon into the salad.
  29. 29. Plate the creamy bean salad with salmon and eggs.
  30. 30. Serve the salad.

Nutrition per serving