Salmon-Bean Panzanella
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Panzanella is a traditional Italian salad, made with leftover crusty bread. In this twist on the old recipe, succulent salmon and soft, creamy pinto beans add loads of flavor and nutrients.
Ingredients
1 lb. salmon fillet
1/4 tsp. salt
Pepper
1/2 lb. asparagus
2 tbsp. water
1 baguette
2 c. grape tomatoes
1/2 red onion
1/3 c. basil
1 can pinto beans
3 tbsp. olive oil
Wine vinegar
1 pinch salt
Instructions
Sprinkle salmon fillet with 1/4 teaspoon each salt and pepper on foil-lined jelly-roll pan; spray with olive oil cooking spray. Broil, 6 inches from heat, 5 minutes or until opaque. Transfer to plate; cover pan with new foil.
Microwave asparagus, in 1-inch pieces, and 2 tablespoons water in covered bowl 2 min. Drain; pat dry.
Cube baguette; coat with olive oil cooking spray. Broil in pan until toasted; transfer to large bowl. In same pan, broil asparagus 2 minutes, then add to bowl with grape tomatoes, red onion, basil, and 1 can pinto beans.
Toss olive oil and wine vinegar and pinch of salt with salad. Flake salmon; serve with salad.
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