2 or 3 sprigs of rosemary
Tablespoon of lemon juice
Can of cannellini beans
3/4 cup of chicken broth
2 Tablespoons of sun-dried tomatoes
Garlic Powder to taste
Red pepper flakes to taste
Half a bag of pre-washed baby spinach
Recipe makes 2-3 servings.
Sear a salmon fillet (big enough to serve two) in a hot cast iron skillet for 2-3 minutes, then transfer to a preheated 375-degree oven. Don’t flip the salmon, and let it continue cooking in the oven for 12 more minutes.
Put a drained can of white beans in a skillet with a little olive oil, a splash of lemon juice and a couple of sprigs of rosemary. Let them heat for a couple of minutes, becoming fragrant. Then add about 3/4 of a cup of chicken broth, 2 Tablespoons of sun-dried tomatoes, some garlic powder, salt and pepper, and red pepper flakes, all to taste.
When the salmon is done, right before serving, remove the rosemary sprigs and add 3 ounces (a half a bag of prewashed) spinach to the skillet with the beans, just long enough to wilt it slightly, but not cook it. Spoon out the bean-spinach mixture, and top with a piece of the salmon, flipping it so the bronzed side is up.