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Grilled Salmon over Warm Tuscan Bean Salad

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"Flavorful grilled salmon is served over a delicious, warm bean salad. It's so easy to prepare, but the result is a restaurant-quality meal that's sure to impress!"
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Ingredients

36 m servings 418 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Season the salmon with the salt and black pepper.
  2. Spray the grill with the cooking spray and heat the grill to medium-high. Grill the salmon for 6 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through the grilling time. Remove the salmon from the grill, cover and keep warm.
  3. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the fennel and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
  4. Stir in the soup, water and beans. Increase the heat to medium-high and heat to a boil. Reduce the heat to low and cook for 5 minutes.
  5. Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.

Footnotes

  • Alternate Preparation: You can also grill the salmon using a grill pan on the stovetop, if you prefer.

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