Quick Italian-Spiced Salmon
over Lacinato Kale & White Bean Salad
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
It’s more than low carb, it’s slow carb. Lacinato kale brings body and boldness to this warm white bean and radish salad, made with lots of lemon and garlic. Sitting pretty on top are fillets of salmon, oh so flaky and ever-so-ready to be spritzed with lemon.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- ½ Bunch of lacinato kale
- 1 Lemon
- 200g Radishes
- 2 Garlic cloves
- 398ml White kidney beans (canned)
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Salmon • Sulphites
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Strainer
Total Fat
29 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
51 g
Sugars
7 g
Protein
44 g
Fibre
19 g
Preparation
Mise en place
- Remove the kale leaves from the stems; thinly slice the leaves.
- Thinly slice the radishes.
- Mince the garlic.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Drain and rinse the kidney beans.
Cook the salmon
- Pat the salmon dry; season with ½ the spices and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate. Wipe out and reserve the pan.
Start the warm bean salad
- Meanwhile, in a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
- Add the radishes, lemon juice, 1 tbsp oil (double for 4 portions) and S&P; toss well.
Finish the warm bean salad
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kidney beans, remaining spices and S&P.
- Cook, stirring occasionally, 2 to 3 min., until warmed through.
- Transfer to the bowl of kale and toss well.
Plate your dish
- Divide the warm bean salad between your plates.
- Top with the salmon.
- Squeeze the juice from the lemon wedges over the salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
