Salmon and Green Bean Salad with Dill

Recipe by: Fran McCullough | from The Low-Carb Cookbook

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

This combination of tastes is simply winning—perfect low-carb fare that everyone else will love too.

Yield: Serves 4

INGREDIENTS

Olive oil for the salmon
Salt and pepper
1½ pounds salmon fillet
1 pound steamed green beans
4 scallions, chopped, including some of the firm green
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
1 teaspoon lemon thyme leaves or 1 tablespoon chopped parsley

Directions

Rub the salmon all over with olive oil and sprinkle with salt and pepper. Set aside on a baking sheet to season for at least 5 minutes or up to half an hour.

Preheat the broiler. Broil the salmon for 8 to 12 minutes, or until it’s done all the way through but still juicy. Remove from the oven and let cool.

Put the beans in a large serving bowl. Add the scallions and dill; mix well.

In a small screwtop jar, shake up the lemon juice, oil, and salt and pepper to taste. Pour the dressing over the beans. Flake the salmon over the beans and toss everything together well. Sprinkle the herbs over the top and serve.

NUTRITIONAL INFORMATION

Nutritional information is provided by the author.

Per Serving: Protein: 34g Fat: 32g Carbohydrate: 7.4g