Warm Salad with Green Beans, Wild Salmon & Dill
Ingredients
- —400 g green beans
- —1 can wild salmon (approx. 170 g), drained
- —6 cherry tomatoes, halved
- —1 small onion, finely chopped
- —1 clove garlic, minced
- —1 tbsp sunflower seeds, toasted
- —1 lemon
- —2 tsp Italian herbs
- —2 tbsp extra virgin olive oil
- —Fresh dill
- —Freshly ground black pepper
- —Pinch of sea salt
Instructions
Fresh, nutritious, and surprisingly flavorful. This warm salad combines crunchy green beans with wild salmon, fresh lemon, and plenty of dill. The toasted seeds add a delightful crunch, making it a light, protein-rich meal perfect for both lunch and dinner.
Cook the green beans until tender-crisp, about 6 to 8 minutes, and drain.
Meanwhile, heat 1 tablespoon of olive oil in a frying pan and sauté the onion with the garlic until translucent.
Add the Italian herbs and cook briefly.
Toss the warm green beans with the onion mixture and add the halved cherry tomatoes.
Spread the salad over a large platter and loosely arrange the pieces of wild salmon on top.
Sprinkle with toasted sunflower seeds and plenty of fresh dill.
Grate some lemon zest over the dish, squeeze a bit of lemon juice, and drizzle with the remaining olive oil.
Season with black pepper and a pinch of sea salt.
Serving Tip
Serve the salad warm with a slice of toasted sourdough bread or enjoy it on its own as a light, protein-rich lunch.
Storage Tip
Store covered in the refrigerator for up to 2 days. This salad is also delicious cold as a meal-prep lunch.