Salmon, Beans & Greens: Quick, Brain-Healthy Leftover Recipe
With 10 plant foods, this easy and delicious Salmon and Beans over Greens recipe is a perfect example of how to repurpose leftover roasted salmon into a brain-boosting, nutrient-packed meal. Inspired by my Roasted Salmon with Tomato Olive Salsa recipe or Salmon with Orange and Black Olives , I make extra salmon on purpose to create quick, healthy meals during the week, including this fresh and zesty salad bowl.
Salmon is one of the best foods for brain health, rich in omega-3 fatty acids that support memory, focus, and cognitive function. Combined with fiber-rich beans and antioxidant-loaded greens like arugula or mixed greens, this meal delivers powerful nutrients to reduce inflammation and support gut health—both essential for optimal brain function and overall wellness.
Meal prepping grilled or roasted salmon on the weekend makes it easy to whip up this versatile dish for a healthy lunch or dinner any day. Add your choice of leftover whole grains like quinoa, brown rice, or barley, or keep it grain-free for a low-carb, nutrient-dense option. The combination of salmon, beans, and greens provides a balanced, protein-packed meal ideal for brain health and weight management.
Customizing Your Salmon and Beans Salad: Mix and Match Options
This salmon salad serves as a flexible guideline to mix and match your favorite leafy greens, beans, crunchy vegetables, and leftover cooked grains—try swapping olives for capers, bell peppers for celery, or parsley for fresh mint. Customize based on what you have on hand and seasonal produce. It also pairs wonderfully with crusty sourdough bread, goat cheese, and a flavorful olive tapenade for a delightful lunch with friends. Serve it over a base of greens (instead of tossing it in) for a pretty presentation.
This leftover salmon salad is fully customizable—try swapping olives for capers, bell peppers for celery, or parsley for fresh mint to suit your taste and seasonal produce.
For dessert, try a light and refreshing Mango Yogurt Mousse or Peach and Blackberry Crispto complete your delicious, nutrient-rich meal.
- 1/4 cup fresh lime juice or 3 tablespoons apple cider vinegar
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves minced
- 1/4 teaspoon red pepper flakes optional
- 1/2 cup quinoa
- 1 cup water
- 1 red bell pepper finely diced (can use green bell pepper)
- 3 green onion finely sliced
- 1/2 cup parsley chopped
- 10 cherry tomatoes cut in half
- 12 - 15 kalamata olives, pitted (can use green olives)
- 6 - 8 ounces cooked salmon (can use canned)
- 1 15 ounce can white beans
- 4 - 5 ounces arugula or mixed greens
- Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended. Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.
- Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
- While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
- Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
- Toss arugula with remaining dressing and spread on a platter.
- Spread the salmon and bean mix over the greens, leaving a green border.
- I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.
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