Salmon Topped with Beans and Vegetables
Course
Dinner
Cuisine
Fish & Seafood
,
Vegetables
Servings
4
servings
Servings
4
servings
Ingredients
1
tbsp
olive oil
2
tbsp
lemon juice
freshly squeezed
2
tbsp
balsamic vinegar
1
tsp
garlic
minced
1
cup
peppers
(green, red or yellow, or any combination), chopped
1
540mL can
mixed beans
(chickpeas, kidney beans, romano beans and black-eyed peas), drained and rinsed
1/2
cup
cherry tomatoes
cut in half
1/4
cup
red onion
chopped
1
lb
salmon fillet
2
tbsp
feta cheese
crumbled
Instructions
In a large bowl, mix oil, lemon juice, vinegar and garlic. Add peppers, beans, tomatoes and onion, and stir well.
Remove from the refrigerator about an hour before serving.
Bake salmon at 400°F (or grill) for about 10 minutes per inch of thickness, or until cooked through, turning halfway through cooking.
Place on a platter, and spoon on the topping. Sprinkle with feta cheese.