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Roasted Salmon and White Bean Salad

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Looking for a delicious and healthy gluten-free meal? Try this Roasted Salmon & White Bean Salad recipe! Not only is it packed with protein and fiber, but it’s also bursting with flavor. 🐟🥗 It’s the perfect meal for lunch or dinner, and it’s sure to leave you feeling satisfied and energized. 😋


  • 2 pounds salmon fillet
  • 1/4 cup smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/4 cup olive oil


  • 1/2 pint cherry tomatoes, quartered
  • 2 Persian cucumbers, diced
  • 1/2 cup crumbled feta
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1/2 small red onion, julienned


  • 1 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 large garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 2 cups pea shoots
  • 1 cup prepared tzatziki


  1. 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.
  2. 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.
  3. Place salmon on a platter and spoon dressed salad over salmon. Garnish with pea shoots and serve with tzatziki sauce.


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Recipe provided by INFRA.

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