Servings:
Salmon: serves 4White bean salad: serves 8 Servings
Ingredients
Salmon
- 4 6-ounce pieces of skinless salmon fillet
Dill sauce
- 4 6-ounce pieces of skinless salmon fillet
- 1/2 cup sour cream
- 2 tablespoon lemon juice
- 2 tablespoon chopped capers
- 2 tablespoon chopped dill
White bean salad
- 4 6-ounce pieces of skinless salmon fillet
- 1/2 cup sour cream
- 2 tablespoon lemon juice
- 2 tablespoon chopped capers
- 2 tablespoon chopped dill
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 2 teaspoon dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 teaspoon 15.5-ounce cans rinsed cannellini beans
- 1 teaspoon chopped bell pepper
- 1/2 teaspoon thinly sliced small red onion
- 2 teaspoon thyme leaves
Preparation
Baking Directions:
For salmon: Season skinless salmon fillet with salt and pepper.
Cook in olive oil in a skillet over medium heat until opaque throughout, 5 to 6 minutes per side.
For dill sauce: Mix together sour cream, lemon juice, chopped capers, and chopped dill; season with salt and pepper.
Serve with salmon and white bean salad.
For white bean salad: In a large bowl, whisk together red wine vinegar, olive oil, Dijon mustard, kosher salt, and black pepper.
Stir in cannellini beans, bell pepper, red onion, and thyme leaves.
Serve cold or at room temperature.