Name: Seared Salmon over Mediterranean Bean Salad with Feta & Yogurt Sauce
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ English cucumbers; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 1.02 kg salmon fillet; 2 shallots; black pepper; extra virgin olive oil; oregano, dried; salt

Seared Salmon over Mediterranean Bean Salad with Feta & Yogurt SauceSeared Salmon over Mediterranean Bean Salad with Feta & Yogurt Sauce — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 ½ (113 g) pkg crumbled feta cheese

1 ½ English cucumbers

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

1 ½ cups plain Greek yogurt

1.02 kg salmon fillet

2 shallots

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse the beans in a colander; set aside to drain further.

Juice lemons into a medium bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice.

Add yogurt, water, salt, and pepper to the bowl; whisk to combine the yogurt sauce and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate; season with spices on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side depending on thickness. Transfer to a clean plate and loosely cover with foil.

Meanwhile, peel and thinly slice the shallots into rings; place in a large bowl.

Trim cucumbers, halve lengthwise, then thinly slice crosswise into half-moons. Add to the bowl with the shallot.

Halve tomatoes and add to the bowl.

Add beans, feta, oil, salt, and pepper to the bowl; stir to combine the bean salad.

Divide bean salad and salmon between plates; drizzle yogurt sauce over the salmon just before serving. Enjoy!

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