If you’re looking for a healthy, gluten-free meal that’s easy to make and packed with flavor, this Roasted Salmon & White Bean Salad recipe is just what you need. Salmon is an excellent source of protein and omega-3 fatty acids, which are essential for maintaining good health. When paired with white beans, cherry tomatoes, and cucumber, this dish becomes a satisfying and nutritious meal that’s perfect for lunch or dinner.
Not only is this Roasted Salmon & White Bean Salad recipe delicious, but it’s also a great option for anyone with celiac disease or gluten sensitivity. By using gluten-free ingredients and skipping the bread, this meal is completely gluten-free. So next time you’re looking for a healthy and satisfying gluten-free meal, give this Roasted Salmon & White Bean Salad recipe a try. It’s sure to become a favorite in your household!
Roasted Salmon and White Bean Salad
Serves 4
Total time: 30 minutes
Gluten-Free
2 pounds salmon fillet
¼ cup smoked paprika
1 teaspoon sea salt
1 teaspoon ground cumin
¼ cup olive oil
Salad:
½ pint cherry tomatoes, quartered
2 Persian cucumbers, diced
½ cup crumbled feta
1 15-ounce can cannellini beans, drained and rinsed
½ small red onion, julienned
Dressing:
1 tablespoon olive oil
1 tablespoon tahini
1 tablespoon lemon juice
1 large garlic clove, minced
½ teaspoon dried oregano
¼ teaspoon sea salt
2 cups pea shoots
1 cup prepared tzatziki
- Preheat oven to 350° F. Place salmon skin side down on a parchment-lined baking sheet. Combine paprika, salt, and cumin. Rub salmon with spice mix then drizzle on oil. Bake for 20 minutes or until the internal temperature reaches 145° F.
- Meanwhile, prepare the salad by tossing together tomatoes, cucumbers, feta, beans, and red onion in a serving bowl. Whisk together dressing ingredients until well blended then toss with salad. Adjust seasoning to taste.
- Place salmon on a platter and spoon dressed salad over salmon. Garnish with pea shoots and serve with tzatziki sauce.