Salmon ‘n’ Green Bean Salad

Prep Time5 min
Time to Table5 min

This easy salmon recipe works as a lunch option and a dinner course. Add this ‘Take 5’ to your recipes for salmon collection.


1 cup (250 mL) green beans, cut in half
1 can (142 g) Clover Leaf Flaked Sockeye Salmon - Skin & Bones Removed, drained
2 cups (500 mL) seasonal greens
2 c. tbsp (30 mL) olive oil
2 c. tbsp (30 mL) balsamic vinegar


  1. In a saucepan, cook the green beans in boiling water for 3 minutes; rinse in cold water and drain.
  2. Toss with salmon, broken into chunks.
  3. In a serving dish, place salmon and bean mixture over top of greens.
  4. Whisk the olive oil and balsamic vinegar together. Drizzle over salad.
  5. If desired, sprinkle with toasted almonds and season with salt and pepper to taste.
  6. Serve by itself or with toasted bread.


  • This recipe works well with Skinless Boneless Atlantic Salmon or Skinless Boneless Pink Salmon


per serving
% Daily
Fat19 g29%
Saturated Fat3 g
Trans Fat0 g
Saturated + Trans15%
Omega-3 Polyunsaturates1.4 g
Cholesterol50 mg
Sodium350 mg15%
Carbohydrate8 g3%
Fibre2 g8%
Sugar4 g
Protein20 g
Vitamin A10%
Vitamin C25%

Claims per serving

Source of Fibre Excellent Source of Protein
Good Source of Vitamin A Excellent Source of Vitamin C
Source of Iron Source of Omega-3

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