Green Bean and Salmon Salad with Fresh Dill and Nasturtiums

A crisp and fresh salad that comes together quickly and packs tons of flavor! Great with any of your favorite raw veggies added in!

Some things are just worth the consequences. Yup, double whammy on this one-onions and garlic. Yikes! Everything in these recipes can always be optional, but sometimes it’s just worth wearing the lingering scent for that extra flavor! Here, while the salmon and beans finish cooking, you add half of the dressing, which cooks down a large percentage of the garlic. You can always opt to cook more in the pan to further tame this taste and still accomplish the garlic flavor. As for the onions, I love the crunch they provide, but if you are bringing this bad boy to work, toss them in the lemon juice for a few minutes before ready to serve-the acidity tames them just a bit and you won’t have your lunch guests running!

Time to shed those outer layers! There are some options in preparation here with the salmon. The end result is to have beans al dente and cooked fish, but the way you arrive there depends on the cut of fish you are using. I used skin on salmon, so the instructions below reflect searing, steaming, setting aside, then adding to the beans after peeling off skin. If you were not using salmon with skin, this could likely be combined into one step, adding the salmon and loosely chopping to create bite sized pieces. However you arrive at the destination, these flavors are a great match for a delicious salad!

Is your garden beaming with fresh beans?! Try out some of these other ideas:

Lemon Thyme Green Beans with Toasted Almonds

Parmesan and Garlic Roasted Green Beans

Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!

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Green Bean and Salmon Salad with Fresh Dill and Nasturtiums

Hannah

A crisp and fresh salad that comes together quickly and packs tons of flavor! Great with any of your favorite salad veggies added in!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Lunch, Main Course, Salad

Cuisine American, French, Italian, Mediterranean

Servings 1 salad

Equipment

• Skillet with lid
• Mixing bowl
• Kitchen knife

Ingredients

  

• 1 fillet Salmon
• 1 handful Green Beans
• 2 slices Red Onion
• 1/4 medium Cucumber
• 2 handfuls Spinach or Mixed Greens
• 1 handful Nasturtium Leaves
• 1/4 cup Slivered Almonds

Dressing

• 1 clove Garlic
• 1/2 squeezed Lemon
• 2 tbsp Olive Oil
• 1 tbsp Dijon Mustard
• 2 sprigs Fresh Dill
• Salt and Pepper

Instructions

 

• In mixing bowl, combine finely minced garlic and dressing ingredients. Stir well and set aside.
• In skillet, heat and toast almonds until lightly browned. Set aside.
• While skillet is warmed, place salmon on and cook until done (I used skin on, so this steamed the fish on one side). Remove and let cook to touch. If not using skin on, you can omit this step.
• Clean and cut green beans into thirds. In skillet, heat a bit of oil and toss in beans with a light salt and pepper drizzle. Sauté until al dente and turn heat to low.
• Add in crumbled salmon (removing skin) and top with half of your dressing. Toss to coat.
• Assemble greens with slices of cucumber. Add cooked salmon and beans to the salad and top with sliced red onion.
• Drizzle with remaining dressing and garnish with toasted almonds and a nasturtium flower. Enjoy!

Keyword Dijon, Dill, Fresh, Green Beans, Healthy, Keto, Low-carb, Nasturtium, Salmon