Salmon with Arugula and Michigan White Beans

INGREDIENTS

• 2 tablespoons finely diced kalamata olives
• 1/4 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon minced fresh garlic
• Dash ground red pepper
• 1 (15-ounce) can Michigan White Beans (cannellini or navy), rinsed and drained
• Cooking spray
• 4 (6-ounce) salmon fillets
• 1/4 teaspoon freshly ground black pepper
• 4 cups loosely packed baby arugula
• 1/2 cup thinly sliced red onion

DIRECTIONS

1. Whisk together olives, lemon rind, lemon juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl.
   
2. Place beans in a bowl; drizzle with 2 tablespoons olive mixture.
   
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm.
   
4. Add arugula and onion to bowl with beans. Drizzle with remaining olive/lemon mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.