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 salad veggies added in!
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!