Grilled Salmon and White Bean Arugula Salad

This simple salad offers a refreshing lemon-based dressing, making a quick and healthy meal any night of the week!


1 tablespoon chopped capers, rinsed and drained
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon minced fresh garlic
1/8 teaspoon ground red pepper
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
Cooking spray
4 (6-ounce) salmon fillets
1/4 teaspoon freshly ground black pepper
4 cups loosely packed arugula
1/2 cup thinly sliced red onion

Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.

Place beans in a bowl; drizzle with 2 tablespoons caper mixture.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.

Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately. Makes 4 servings.

Nutrition Information:

Calories 387; Fat 15.4g;Saturated fat 2.4g; Monofat 7.2g; Polyfat 2.2g; Protein 40g; Carbohydrate 21g; Fiber 8g; Cholesterol 78mg; Iron 3mg; Sodium 599mg; Calcium 136mg; Sugars 3g

Printable recipe available at:

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