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Salmon and Warm Cannellini Bean Salad

Developed by Sara Quessenberry for Cleveland Clinic Wellness

Packed with fiber, potassium and omega-3-rich fats, this Italian-inspired salmon salad is perfect when you need to get a no-fuss meal on the table.

Yield: 4 Servings


1 15-ounce can cannellini beans (rinsed and drained)

Olive oil cooking spray

1 12-ounce wild salmon filet

1 medium red onion, thinly sliced

1 garlic clove, minced

1/2 English cucumber, thinly sliced

1 red bell pepper, seeded and chopped

2 tablespoon chopped fresh mint

4 Bibb or Boston lettuce leaf cups

Citrus Vinaigrette

1/4 cup fresh orange juice

1 teaspoon grated orange zest

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil

1/3 teaspoon kosher salt, optional

Freshly ground pepper


  1. Place the beans in a salad bowl. Set aside.
  2. Heat a ridged grill pan or a barbecue frill. Coat the grill or pan with cooking spray. Grill the salmon. Cook for 10 to 15 minutes, turning once, until cooked through; use a sharp knife to check for doneness. When done, cool five minutes and divide into four sections.
  3. Coat a nonstick skillet with cooking spray. Sauté the onions until translucent. Add the garlic and continue to sauté for 1 minute more. Stir into the reserved beans. Add the cucumber, bell pepper, and mint, Toss the salad.
  4. In a small bowl, whisk together the orange juice, zest, vinegar, oil, salt (if using), and pepper; toss with the salad. Place the lettuce cups on 4 plates. Top with salad and place the salmon alongside. Serve immediately.

Nutritional Information:

Calories: 320, (41 percent calories from fat), Total Fat: 14 g, Saturated Fat: 2.5 g, Protein: 23 g, Carbohydrates: 23 g, Dietary Fiber: 6 g, Cholesterol: 45 mg, Sodium: 260 mg, Potassium: 620 mg.