Grilled Salmon with White Bean and Arugula Salad

• Gluten free

• Seafood

  • 4 tsp Salmon, Fillets

• Produce

  • 4 cups Arugula, loosely packed
  • 1/2 tsp Garlic, fresh
  • 1 1 teaspoon (15-ounce can Great northern beans, unsalted
  • 1/4 tsp Lemon rind
  • 1/2 cup Red onion

• Condiments

  • 1 tbsp Capers
  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt
  • 1/8 tsp Red pepper, ground

• Oils & Vinegars

  • 1 tsp Cooking spray
  • 2 tbsp Olive oil

Found on myrecipes.com

Description

Directions

• Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, garlic, and red pepper in a bowl. Place beans in a bowl; drizzle with 2 tablespoons caper mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Coat salmon with cooking spray; sprinkle with remaining 1/4 teaspoon salt and black pepper. Add salmon to pan, skin side down; cook 6 minutes. Turn salmon over; cook 1 minute or until done. Keep warm. Add arugula and onion to bowl with beans. Drizzle with remaining caper mixture; toss. Divide salad among 4 plates; top each serving with 1 fillet. Serve immediately.