Lemon-Herb Salmon with White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Salmon with White Beans

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Salmon with White Beans

Flaky salmon and creamy cannellini beans tossed in a bright lemon-herb dressing, served over a bed of peppery arugula for a refreshing crunch.

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NUTRITION

451kcal
Protein
48.9g
Fat
16.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon pouch

0.5 cup Cannellini beans

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

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PREPARATION

  • 1

    Rinse and drain the cannellini beans thoroughly under cold water.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

  • 3

    Gently flake the salmon from the pouch into the bowl and add the rinsed beans.

  • 4

    Toss the mixture lightly with a spoon to coat everything in the dressing, being careful not to break up the beans too much.

  • 5

    Season the salmon and bean mixture with sea salt and black pepper.

  • 6

    Place the baby arugula on a serving plate or in a bowl and top it with the salmon and bean mixture.

Lemon-Herb Salmon with White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Salmon with White Beans

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Salmon with White Beans

Flaky salmon and creamy cannellini beans tossed in a bright lemon-herb dressing, served over a bed of peppery arugula for a refreshing crunch.

NUTRITION

451kcal
Protein
48.9g
Fat
16.2g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-caught salmon pouch

0.5 cup Cannellini beans

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Baby arugula

PREPARATION

  • 1

    Rinse and drain the cannellini beans thoroughly under cold water.

  • 2

    In a medium mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

  • 3

    Gently flake the salmon from the pouch into the bowl and add the rinsed beans.

  • 4

    Toss the mixture lightly with a spoon to coat everything in the dressing, being careful not to break up the beans too much.

  • 5

    Season the salmon and bean mixture with sea salt and black pepper.

  • 6

    Place the baby arugula on a serving plate or in a bowl and top it with the salmon and bean mixture.