Salmon Topped with Beans and Vegetables
This delicious baked salmon recipe is quick and easy to prepare—and chock full of healthy nutrients, too.
1
Tbsp (15 mL)
olive oil
2 Tbsp (30 mL)
lemon juice,
freshly squeezed
2 Tbsp (30 mL)
balsamic vinegar
1 tsp (5 mL) minced garlic
1
cup (250 mL) chopped peppers (green, red or yellow, or any combination)
1
can (19 oz/540 mL) mixed beans (chickpeas, kidney beans, romano beans and black-eyed peas), drained and rinsed
1/2 cup (125 mL) cherry tomatoes, cut in half
1/4 cup (50 mL) red onion, chopped
1
lb (500 g) salmon fillet
2 Tbsp (30 mL) feta cheese, crumbled
"I’ve made this salmon recipe for years and am not even sure where it came from. What I love is that it’s full of healthy ingredients, has lots of fibre and is relatively low in both fat and calories. As a photographer, wife and busy mom of two boys, I’m always looking for nutritious recipes that we can all enjoy. The key for me is that it must be quick and easy to prepare. This recipe works on all counts. I can make the topping early in the day—it takes about five minutes—and store it in the refrigerator until dinner. All that’s left to do is cook the salmon and some rice. It’s also nice enough for company."
—Rhonda McNeill, Newmarket, Ont.
In a large bowl, mix oil, lemon juice, vinegar and garlic. Add peppers, beans, tomatoes and onion, and stir well. Remove from the refrigerator about an hour before serving. Bake salmon at 400°F (or grill) for about 10 minutes per inch of thickness, or until cooked through, turning halfway through cooking. Place on a platter, and spoon on the topping. Sprinkle with feta cheese.
Serves 4
