Seared Salmon with 3 Bean Salad

Total Time:
16 min
Prep:
10 min
Cook:
6 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (15-ounce) can navy beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 2 lemons, juiced
  • 1 good bunch scallions, finely sliced
  • 1 small bunch parsley, leaves finely chopped
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 (6 to 8-ounce) salmon fillets
  • Ground cumin
  • 2 tablespoons vegetable oil
Directions
  • Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.

  • Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.

  • Serve salmon with salad.


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