Salmon Salad with Crispy White Beans

This anti-inflammatory salmon salad with crispy white beans is a delicious meal that delivers big on flavor. Salmon is rich in omega-3 fatty acids, which are well-known for their anti-inflammatory properties, while the beans provide a nice texture and are a great source of fiber. A quick soy-sesame-ginger dressing completes this salad, perfect for lunch or dinner.

Nutrition Information

177 Calories

31g Carbohydrates

25g Protein

600mg Potassium

7g Fiber

11g Sugar

Ingredients

1 (15-ounce) can no-salt-added cannellini beans, rinsed and patted dry
7 tablespoons extra-virgin olive oil, divided
½ teaspoon crushed red pepper
⅛ teaspoon salt plus ½ teaspoon, divided
1 pound skinless center-cut salmon fillet (about 1-inch thick), cut into 1-inch pieces
2 tablespoons shichimi togarashi
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1 clove garlic, grated on a microplane
¼ teaspoon grated fresh ginger
2 bunches lacinato kale, stemmed and coarsely chopped (about 8 packed cups)
1 small red bell pepper, thinly sliced
1 cup matchstick carrots
2 large scallions, thinly sliced