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Salmon And Green Bean Salad


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  • 2 tablespoons lemon juice
  • 2 teaspoons whole-grain Dijon mustard
  • 1/3 cup olive oil
  • 3 cups cooked green beans
  • 8 cherry tomatoes
  • 8 black olives pitted, and coarsely chopped
  • 1 shallot or 1/4 small onion diced
  • 1/4 cup fresh basil finely chopped
  • 1/4 cup fresh parsley finely chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 12 ounces salmon steak grilled or broiled, and chilled (or one 12-oz can salmon)
  • 6 cups mixed salad greens
  • 1 roasted red pepper cut into strips


Servings 4


Step 1

In a large bowl, combine lemon juice and mustard; whisk until blended. Add olive oil in a thin, steady stream, whisking constantly until smooth. Add green beans, tomatoes, olives, shallot, basil and parsley and toss to coat. Season with salt and pepper to taste.

Cut salmon into 1-inch cubes; add to salad. Toss gently to coat. Arrange greens on serving plates; top with salmon mixture. Garnish with pepper strips.

This recipe yields 4 servings.

Carbohydrates: 15.5 grams
Net Carbs: 10 grams
Fiber: 5.5 grams
Protein: 20.5 grams
Fat: 29.5 grams
Calories: 399

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