Salmon and White Bean Salad: The Easy Meal that Saves the Day
This Italian-inspired salmon and white bean salad is a quick weekday meal that the entire family can enjoy. This salad comes together in a flash, perfect for busy weeknights or meal prep. Air-fried salmon adds a touch of smokiness, while a mayo-free lemon vinaigrette dressing ties everything together beautifully.
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Air-fried salmon cooks quickly, making it perfect for busy schedules or meal prep. A bright, lemony dressing elevates the ingredients, while white beans provide a filling base.
Enjoy it on its own for a lighter meal, or pair it with whole-wheat bread for a more substantial option. It is also great as a salad for cookouts.
Ingredients
Salmon: Use fresh salmon fillet with vibrant color and firm flesh. Using a skin-on salmon fillet for air-frying helps keep the fish moist and flavorful.
White Beans: Rinsed and drained white beans of any variety (cannellini, navy, Great Northern, etc.) provide a satisfying base to the salad. Choose your favorite or what you have on hand.
Lemon Vinaigrette Dressing: A simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, fresh lemon zest, and lemon juice provides a bright acidity and depth of flavor that ties all the elements of the salad together.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Pat the salmon dry and brush the marinade all over the flesh side.
Step 2: Line the air fryer basket with parchment paper and place the salmon skin-side down. Air fry at 400℉ for 7-10 minutes or until cooked through (depending on the thickness of the fillet).
Step 3: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
Step 4: Combine cannellini beans, cherry tomatoes, red onion, cucumber, feta cheese, oregano, and rosemary in a large mixing bowl. Season it lightly with salt, pepper, and lemon juice (this is optional, but I highly recommend it).
Step 5: Transfer it to a serving plate.
Step 6: Place the cooked salmon fillet on the beans (you can also flake it if preferred). Drizzle the dressing over the salad and salmon.
Expert Tips
- Prepare all the ingredients ahead of time, including chopping vegetables, crumbling feta cheese, and mixing the salmon rub. This streamlines the cooking process and ensures a smoother workflow.
- Before seasoning the salmon fillet, pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a crispier crust when air-fried.
- Do not skip preheating the air fryer. This ensures that the salmon cooks evenly and develops a crispy exterior.
- Air-fry the salmon just until cooked through. Overcooked salmon can become dry and rough. Aim for an internal temperature of 145℉.
- Store any leftover portions in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing the salmon bean salad, as it may alter its texture.
Serving Suggestions
This versatile salmon and bean salad is a light lunch or refreshing dinner. Enjoy it on its own for a satisfying and protein-packed meal, or pair it with whole-wheat bread or crusty rolls for a heartier option. And don’t forget, it’s perfect for packing as a quick lunch or preparing ahead for busy days.
Want more? Here is a collection of seafood recipes you must try!
Recipe FAQs
Yes! Swap the air fryer for the grill! Preheat the grill to medium-high heat, season the salmon, and grill skin-side down for 3-4 minutes. Flip and cook for another 2-3 minutes (145℉ internal temp). Let it rest before adding to your salad.
Yes, you can substitute dried herbs for fresh. Use ¼ teaspoon each of dried rosemary and oregano for this recipe.
This recipe is a great starting point for customization! Feel free to experiment with chopped bell peppers, Kalamata olives, crumbled avocado, or even a handful of fresh spinach or arugula.
If your salad feels dry, add a drizzle of extra virgin olive oil or a splash of additional lemon juice before serving.
More Salad Recipes
- Light, refreshing, and bursting with flavor! This spinach strawberry salad with feta and walnuts is easy to make and perfect as a side or light meal. The sweet strawberries, salty feta, and crunchy nuts make every bite delicious!
- Bring some color to your table with this vibrant and easy-to-make Watermelon Feta Salad. With just four ingredients and a few minutes of prep, you’ll have a refreshing dish everyone will love.
- Whip up a delicious and satisfying vegan side in under 30 minutes! This Moroccan lentil and roasted carrot salad is packed with flavor and perfect for a busy weeknight.
- This roasted zucchini and tomato salad takes simple ingredients and transforms them into something truly special. The zucchini is perfectly roasted and the tomatoes add a burst of freshness. It’s the kind of salad you can enjoy as a side or a main dish — light, healthy, and incredibly satisfying.
- Add some color and flavor to your next meal with this Blueberry Grape Salad with Balsamic Glaze! It’s the perfect way to celebrate fresh, in-season produce and make any meal feel special. Quick to prepare and even quicker to disappear – it’s a salad that’ll impress every time!
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Equipment
Ingredients
For the Salad:
- 1 15 oz can cannellini beans rinsed and drained
- ½ cup cherry tomatoes halved
- ¼ cup red onion chopped
- ½ cucumber diced
- ¼ cup feta cheese crumbled
- 1 tespoon fresh rosemary chopped (optional)
- 1 teaspoon fresh oregano chopped (optional)
For the Salmon:
- 1 6-8 oz salmon fillet skin-on
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Marinate the salmon: In a small bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Pat the salmon dry and brush the marinade all over the flesh side.
- Roast the salmon: Preheat the air fryer to 400℉ for 2 minutes. Line the air fryer basket with parchment paper and place the salmon skin-side down. Roast for 7-10 minutes, or until cooked through (depending on the thickness of the fillet).
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
- Assemble the salad: Combine cannellini beans, cherry tomatoes, red onion, cucumber, feta cheese, oregano, and rosemary in a large mixing bowl. Season it lightly with salt, pepper, and lemon juice (this is optional, but I highly recommend it). Transfer it to a serving plate.
- Serve: Once the salmon is cooked, remove it from the air fryer and let it rest for a few minutes. Place the salmon fillet on the beans (you can also flake it if preferred). Drizzle the dressing over the salad and salmon. Serve immediately.
Notes
- Prepare all the ingredients ahead of time, including chopping vegetables, crumbling feta cheese, and mixing the salmon rub. This streamlines the cooking process and ensures a smoother workflow.
- Before seasoning the salmon fillet, pat it dry with paper towels. Removing excess moisture helps the seasoning adhere better and promotes a crispier crust when air-fried.
- Do not skip preheating the air fryer. This ensures that the salmon cooks evenly and develops a crispy exterior.
- Air-fry the salmon just until cooked through. Overcooked salmon can become dry and rough. Aim for an internal temperature of 145℉.
Nutrition
