This Salmon and White Bean Salad is a nourishing, effortless meal that delivers big flavor and texture. Picture flaky salmon with creamy cannellini beans, crisp vegetables, and a zesty lemon-herb vinaigrette. It’s a complete, satisfying dish that comes together in about 30 minutes.

Why You’ll Love This Salmon and White Bean Salad

• Complete & balanced: Lean protein, fiber, and fresh veggies in one bowl.
• Dreamy textures: Flaky salmon, creamy beans, and crisp vegetables.
• Versatile base: Easily adapt with ingredients you have on hand.
• Fancy yet easy: Elegant flavors with minimal prep and cooking time.

Ingredients & Tools

• 2 salmon fillets (about 150-180 g each), skin on or off
• 1 tbsp olive oil
• 1 can (400 g) cannellini beans, rinsed and drained
• 80 g cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1 small cucumber, diced
• Large handful (about 60 g) arugula (rocket)
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• Juice of 1 lemon (about 3 tbsp)
• 1 small garlic clove, minced
• 1/2 tsp Dijon mustard
• Salt and freshly ground black pepper to taste

Tools: A large skillet, a medium mixing bowl, a small jar or bowl for the dressing.

Notes: The quality of your ingredients really shines here, so use the best you can find. Good extra virgin olive oil and fresh, vibrant herbs make all the difference in the dressing. For the salmon, I prefer fillets with the skin on as it gets wonderfully crispy, but skinless works just as well if that’s your preference.

Nutrition (per serving)

Serves: 2 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Pat that salmon dry. This is the single most important step for getting a beautiful, crispy sear on your salmon. Use a paper towel to thoroughly dry the fillets on all sides before they hit the pan.
• Don’t skip rinsing the beans. Giving your canned cannellini beans a good rinse under cold water removes that starchy, sometimes salty canning liquid. This ensures your salad isn’t gloopy and lets the fresh flavors shine.
• Let your vinaigrette mingle. If you have a spare minute, whisk your dressing ingredients together first and let them sit while you prep everything else. This allows the garlic to mellow and the flavors to marry beautifully.
• Room temperature is your friend. Taking the salmon out of the fridge about 15 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.

How to Make Salmon and White Bean Salad

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 1 day (arugula will wilt).
• Freezer: Not recommended due to texture changes in salmon and greens.
• Reviving: Best enjoyed fresh; if needed, bring to room temperature before serving.

Serving Suggestions

Complementary Dishes

• Garlic-rubbed sourdough toast — The crunchy, chewy bread is perfect for scooping up any leftover dressing and beans at the bottom of the bowl. A little goes a long way.
• Simple roasted asparagus — Toss asparagus spears in olive oil, salt, and pepper and roast until tender. It adds another elegant, green element that pairs wonderfully with the salmon.
• Herbed quinoa or farro — For a heartier meal, serve the salad on a bed of fluffy, herb-flecked grains. It soaks up the dressing beautifully and makes the meal even more filling.

Drinks

• A crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes mirror the lemon in the dressing and cut through the richness of the salmon flawlessly.
• Sparkling water with lemon and mint — A non-alcoholic option that feels just as special. The bubbles and citrus are incredibly refreshing with every bite.
• A light, citrusy pale ale — If you prefer beer, look for one with pronounced lemon or grapefruit notes. It complements the dish without overpowering it.

Something Sweet

• Lemon sorbet — It’s a clean, palate-cleansing finish that continues the bright, citrus theme of the meal. It feels light and perfect after a salad.
• Almond biscotti — For a little crunch with your coffee or tea afterwards. The nutty flavor is a lovely, subtle endnote.
• Fresh berries with a dollop of Greek yogurt — Simple, healthy, and satisfying. The berries’ sweetness is a lovely contrast to the tangy yogurt.

Top Mistakes to Avoid

• Overcooking the salmon. This is the most common pitfall. Salmon continues to cook after you take it out of the pan (carryover cooking), so it’s better to err on the side of slightly underdone. You’re aiming for a tender, flaky texture, not dry and chalky.
• Dressing the arugula too early. If you add the dressing to the delicate greens and then let the salad sit, you’ll end up with a wilted, soggy mess. Always dress the greens at the very last second before serving.
• Not seasoning the salmon adequately. Salmon is a relatively mild fish and really needs that initial layer of salt and pepper to build a flavor foundation. Be generous with your seasoning on both sides.
• Using a cold pan for the salmon. You need that pan to be properly hot before the salmon goes in. A cold start will steam the fish instead of searing it, and you’ll miss out on that delicious, crispy exterior.

Expert Tips

• Tip: For an even more luxurious texture, flake the warm salmon over the salad instead of serving it as a whole fillet. This lets the rich salmon mingle with every single component, ensuring you get a bit of everything in each forkful.
• Tip: If you have time, marinate the red onion in the lemon juice for the dressing for 10-15 minutes before adding the oil. This quick-pickling step tames the onion’s sharp bite and adds another layer of flavor.
• Tip: Add a teaspoon of capers or chopped cornichons to the dressing for a briny, salty punch. It cuts through the richness of the salmon and beans in the most delightful way.
• Tip: To make this ahead, prep all the components separately. Keep the dressed bean and veggie mix (without arugula), the cooked salmon, and the arugula in separate containers in the fridge. Assemble just before serving to keep everything fresh and textured.

FAQs

Can I use a different type of bean?
Absolutely! Cannellini beans are my favorite for their creamy texture, but this salad is very adaptable. Great Northern beans or chickpeas would work wonderfully. Chickpeas will give a slightly firmer, nuttier texture, which is also a lovely contrast to the soft salmon. Just make sure to rinse them well, no matter which bean you choose.

How do I know when the salmon is perfectly cooked?
The best indicator is look and touch. The salmon will turn from a deep, translucent pink to a lighter, opaque pink. You can also gently press the top of the fillet with your finger or a fork; it should flake easily but still feel moist and slightly springy in the thickest part. If it feels firm all the way through, it’s likely overdone.

Can I make this with canned salmon?
You can, for a super quick pantry version! Use about one 6-ounce can of wild-caught salmon, drained well. The texture and experience will be different—it’s more like a composed salad than a warm-and-cool dish—but it’s still delicious and packed with protein. Just be gentle when folding it in.

Is it okay to eat the salmon skin?
It is not only okay, it’s encouraged if you get it nice and crispy! Salmon skin is full of healthy fats and becomes deliciously crunchy when cooked properly. If it’s not your thing, it’s very easy to remove after cooking, or you can just buy skinless fillets to begin with.

How long do leftovers last?
This salad is best enjoyed immediately. However, you can store leftovers in an airtight container in the fridge for up to a day. The arugula will wilt significantly, and the salmon will lose its perfect texture, but the flavors will still be good. It’s not a great candidate for freezing.