This anti-inflammatory salmon salad with crispy white beans is a delicious meal that delivers big on flavor.

A quick soy-sesame-ginger dressing completes this salad, perfect for lunch or dinner.

Remove from oven; season with 18 teaspoon salt and set aside.

an image of the Anti-Inflammatory Salad with Roasted Salmon & Crispy White Beans

Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Arrange along the outer edges of the baking sheet, evenly spaced apart.

Roast on the bottom rack until browned and cooked through, about 8 minutes.

Add chopped kale to the large bowl with the remaining vinaigrette.

an image of the ingredients to make the Anti-Inflammatory Salad with Roasted Salmon & Crispy White Beans

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

Toss in sliced bell pepper and 1 cup carrots until evenly coated.

Divide the kale mixture among 4 bowls; top with salmon, crispy beans and 12 cup scallions.

Drizzle with the reserved vinaigrette (1 tablespoon each).

an image of the white beans on a baking sheet

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

it’s possible for you to find it in well-stocked grocery stores, Asian markets or online.

For a simple swap, combine chili powder and toasted sesame seeds.

It wont capture all the complexity of shichimi togarashi but will give your dish a similar kick.

an image of the salmon on a baking sheet

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

The sturdy leaves lend themselves well to cooking or salads, where the leaves are broken down by massaging.

That being said, any jot down of kale or even a mix will work well here.

an image of the kale, bell pepper, and carrots

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley

an image of the salads being assembled

Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley