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Roasted Salmon & White Bean Salad

This gluten-free roasted salmon and white bean salad is full of fresh mediterranean flavors and makes the perfect weekend dinner. Light a candle and make it special!


MAKES: 4 TIME: 30 MINS GLUTEN-FREE


Ingredients


Salmon

2 pounds salmon fillet

1/4 cup smoked paprika

1 teaspoon sea salt

1 teaspoon ground cumin

1/4 cup olive oil


SALAD

1/2 pint cherry tomatoes, quarted

2 cucumbers, diced

1/2 cup crumbled feta

1 15 oz can white kidney beans, drained and rinsed

1/2 small red onion, julienned


Dressing

1 tablespoon olive oil

1 tablespoon tahini

1 tablespoon lemon juice

l large garlic clove, minced

1/2 teaspoon dried oregano

1/4 teaspoon sea salt


Garnish

2 cups pea shoots

1 cup prepared tzatziki


Directions


  1. Preheat oven to 350 degrees. 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 degrees.

  2. Meanwhile, prepare the salad by tossing together tomatoe, 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.

  3. Place salmon on a platter and spoon dress salad over salmon. Garnish with pea shoots and serve with tzatziki sauce.

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