Roasted Salmon with White Bean, Almond & Radicchio Salad


Ingredients

  • Olive oil for brushing
  • 4 (6-ounce) salmon fillets
  • 1 (14-ounce) can white beans such as Great Northern, drained and rinsed
  • 1 cup chopped radicchio
  • 1 cup frisee, arugula, or other leafy green
  • 1/4 cup slivered almonds, roasted
  • 1 tablespoon coarsely chopped fresh dill, plus sprigs to garnish salmon
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons red wine vinegar
  • Salt and pepper to taste

Preparation

  1. Preheat oven to 475°F. Brush a baking dish with olive oil. Place fillets in baking dish, skin side down, and roast 8-12 minutes, or just until fish flakes. Meanwhile, combine beans, radicchio, frisee or other greens, almonds and dill in a large bowl. Toss with oil and vinegar; season with salt and pepper to taste. Serve salad alongside roasted salmon.

    Nutrition information per serving:
    Calories 408, Cholesterol 62 mg, Fat 19 g, Fiber 8 g, Saturated 2.9 g, Calcium 146 mg, Monounsaturated 11.5 g, Magnesium 111 mg, Polyunsaturated 3.7 g, Sodium 111 mg, Carb 23 g, Potassium 984 mg, Protein 37 g, Vitamin E 4.4 mg*

    *Total Alpha-Tocopherol Equivalent

    To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
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