By Elise BauerView →
NO-COOK DINNER
The No-Cook White Bean and Salmon Salad That Keeps Me Full for Hours
★★★★★
5.0 (130)|(2 Reviews)Canned wild salmon, creamy cannellini beans, tender arugula, and pickled shallots in a lemon herb vinaigrette.
R
By Robin Asbell (Recipe Developer)•Published May 2, 2026
⏱ 10 mins
Simply Recipes / Robin Asbell🔥 340 kcal
WHY MAKE THIS
- Zero cooking—10 minutes from start to finish.
- Keeps you satisfied for hours with 32g clean protein.
NO-COOK DINNER
The No-Cook White Bean and Salmon Salad That Keeps Me Full for Hours
A healthy, no-cook dinner packed with omega-3s and fiber. Flaked wild salmon tossed with creamy cannellini beans, fresh parsley, capers, and a bright lemon Dijon vinaigrette.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings2 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 can (6 oz) boneless wild pink or red salmon, drained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cups baby arugula or fresh salad greens
- 2 tbsp olive oil & juice of 1 lemon & 1 tsp Dijon mustard
- 1 tbsp capers & 2 tbsp chopped fresh parsley
Directions
1
Whisk vinaigrette
Whisk olive oil, lemon juice, mustard, salt, and pepper in a serving bowl.
2
Toss and serve
Add white beans, flaked salmon, capers, and greens. Toss gently to coat without breaking up salmon too much.
💡 CHEF'S PRO TIPS
- Use wild Alaskan canned salmon for the cleanest flavor and highest omega-3 content.
Nutrition Facts
Per ServingCalories340 kcal
Protein32g
Carbs24g
Total Fat12g
Sodium: 520mg
Fiber: 7g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
