Salmon Topped with Beans and Vegetables
This delicious baked salmon recipe is quick and easy to prepare’and chock full of healthy nutrients, too.
Best Health Magazine, May 2009
Salmon Topped with Beans and Vegetables
Salmon Topped with Beans and Vegetables
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp balsamic vinegar
- 1 tsp garlic minced
- 1 cup peppers (green, red or yellow, or any combination), chopped
- 1 540mL can mixed beans (chickpeas, kidney beans, romano beans and black-eyed peas), drained and rinsed
- 1/2 cup cherry tomatoes cut in half
- 1/4 cup red onion chopped
- 1 lb salmon fillet
- 2 tbsp feta cheese crumbled
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- 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.
