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
How to Make It
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.
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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