Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Juice from 1 lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • ¼ cup chopped sun dried tomatoes
  • 1 large cucumber, peeled, seeded, and diced
  • 1 tablespoon chopped chives
  • 1/2 pound salmon fillet, cut into two pieces, coated with olive oil, and seasoned with salt and pepper
  • 1/2 tablespoon honey
  • lemon wedges, for serving

Instruction

  • Mix the mustard, garlic, lemon juice, salt and pepper in a large bowl. Slowly whisk in the olive oil until combined. Add the beans, tomatoes, cucumber, and chives and toss until it’s all coated evenly in the dressing. Cover the bowl and place it in the refrigerator for at least 30 minutes.
  • Heat a large skillet over medium heat. Add the salmon, skin side down, to the pan. Cook the salmon for a few minutes until it’s color starts to lighten about 3/4 of the way up the side. Brush the top of each piece with the honey and then flip it over. Cook it for another couple of minutes and remove it from the pan. Serve the salmon on top of the white bean salad with lemon wedges on the side.