Sunny Anderson's Salmon and Zucchini Lemon Dijon Salad

Serves 4-6


  • For the vinaigrette:
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried rosemary 
  • 1 teaspoon dried sage
  • 1 clove garlic, finely minced or grated on a rasp 
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • Kosher salt and black pepper
  • For the salad:
  • 1 15-ounce can cannellini beans, rinsed in a colander under water
  • 2 zucchini, peeled and sliced thinly lengthwise on a mandolin
  • 1 large carrot, peeled and sliced thinly lengthwise on a mandolin
  • 1 pound skinless, boneless, canned or jarred salmon
  • 1/4 cup chopped parsley

Make the vinaigrette. In a jar with a lid, add the mustard, rosemary, sage, garlic, lemon zest and juice, honey, olive oil, a pinch of salt and a few grinds of black pepper. Shake vigorously until combined.

Make the salad. In a large bowl, gently toss the beans, zucchini, carrots and the vinaigrette. Pour into a serving bowl. Crumble the salmon over the top, sprinkle with parsley.