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Grilled Salmon on White Bean and Arugula Salad

4 servings


High Fibre No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

28.86 g
20.74 g
7.94 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 430
  • Fat 25.66 g
    • Saturated   4.34 g
    • + Trans 
  • Cholesterol 62 mg
  • Sodium   439 mg
  • Carbohydrate 20.74 g
    • Fibre   7.94 g
    • Sugars  
  • Protein 28.86 g
    • Vitamin A 7 %
    • Vitamin C 55 %
    • Calcium 8 %
    • Iron 14 %


  1. Combine the first 4 ingredients in a medium bowl. 
  2. Set on the kidney beans, arugula, bell pepper and onion; do not toss salad together yet or the arugula will wilt. Cover and refrigerate salad until needed.
  3. Preheat your barbecue or indoor grill to medium-high. Brush salmon with the 1 Tbsp. olive oil; season with salt and pepper. Lightly oil the bars of grill. Grill the fish 3 minutes per side, or until just cooked through. 
  4. While the fish cooks, toss the salad ingredients together and divide among 4 plates. When cooked, set a piece of fish on each plate. Garnish with lemon slices and serve.

Recipe Options: Instead of salmon, serve another type of grilled fish fillet with the salad, such as halibut or tuna. Instead of kidney beans, try another canned legume in the salad, such as chickpeas. If you don't care for the somewhat spicy taste of arugula, use baby spinach, or baby mixed salads greens, in the salad.

Serving Suggestions

Make an even more filling meal by serving the fish and salad with slices of crusty baguette and/or corn on the cob.

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