I love salmon salad so much! In fact, it's my go-to salad when I want some fish in it. Since I'm getting heath conscious as ever, I have learned to make this skinny salmon salad recipe to satiate my cravings.
In a bowl, whisk together the vinegar and the oil. Season with salt and pepper, add in the capers and set aside.
Bring a medium-sized pan of water with ½ teaspoon salt to a boil. Add the green beans and cook until tender, 8 to 10 minutes. Drain and pop in some cold water to stop cooking. Set aside.
Heat a skillet/frying pan to high heat, lightly spray with oil, and season the salmon with the remaining salt and pepper – add to the pan and saute for about 5 minutes on each side – until cooked through. Remove the skin and transfer it to a plate.
Divide the lettuce and spinach between the plates, and evenly serve the green beans on top. Add the salmon and shave the parmesan over the salmon. Drizzle the dressing over the top of each plate.