• 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


  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.

Makes 4 servings

Nutrition information per serving: 387 calories; fat 15g; protein 40g; carbohydrates 21g; fiber 8g; sodium 599mg

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