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Seared Salmon & Artichoke Salad
Protein- and fiber-packed, Chef Maribel’s light, refreshing meal will keep you energized without weighing you down. She plates simple and succulent seared salmon atop a hearty salad that combines tri-color quinoa, lemony artichoke hearts, and tender, creamy Cannellini beans, all tossed together with fresh herbs and a sweet pea vinaigrette that’s positively bursting with spring flavor. On the side: Perfectly crisp-tender sautéed asparagus. Lunch or dinner, your call. Either way, you’ll savor every bite.
Nutritional facts
Protein
47g
Carbs
28g
Calories
640
Fat
38g
Ingredients
Canola and Olive Oil Blend, Extra Virgin Olive Oil, White Balsamic Vinegar, Mint, Asparagus, Black Pepper, Garlic, Honey, Artichoke Hearts, Dijon Mustard, Agave Syrup, Peas, Kosher Salt, Canned Cannelini Beans, Shallot, Grapeseed Oil, Tri-color Quinoa, Lemon Juice, Crushed Red Pepper, Basil, Salmon, Italian Parsley, Italian Herb Seasoning
Reviews
4.2
Based on 104 reviews
Jennifer Coates · 12/06/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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