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Grilled Coho Salmon on Wax Bean and Campari Tomato Salad

4 servings


Dairy Free Gluten Free No Added Sugars

Nutritional Facts Per Serving

26.7 g
12.5 g
3.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 401
  • Fat 27.7 g
    • Saturated   4.6 g
    • + Trans 
  • Cholesterol 70 mg
  • Sodium   392 mg
  • Carbohydrate 12.5 g
    • Fibre   3.2 g
    • Sugars  
  • Protein 26.7 g
    • Vitamin A 9 %
    • Vitamin C 42 %
    • Calcium 6 %
    • Iron 12 %


Gently combine the salad ingredients in a bowl, and then set aside. Brush the salmon lightly with olive oil and season with salt and pepper. Cook on a lightly oiled or non-stick grill over medium-high heat about 3-4 min. per side. Divide and mound the salad in the centre of 4 dinner plates. Top with a piece of salmon. Garnish with lemon wedges and oregano sprigs.

Note: To blanch wax beans, cook in boiling water 2 minutes, and then remove and plunge into ice-cold water to stop the cooking. Drain again and pat dry.

Recipe Options: Other salmon fillets such as sockeye, steelhead or spring could replace the Coho. So could halibut. Green beans could be used instead of wax beans, or a mix of both could be used. When campari tomatoes are not available use plum (roma) tomatoes.

Serving Suggestions

To complete this summery meal serve Nugget Potatoes with Extra Virgin Olive Oil, Garlic and Chives alongside. You’ll find the recipe for it in our recipe collection. If nugget potatoes are unavailable, use mini new potatoes instead.

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