Recipe: Salmon with White Beans, Sun-Dried Tomatoes and Spinach


Salmon fillet

2 or 3 sprigs of rosemary

Tablespoon of lemon juice

Olive oil

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.

IMG_9393This recipe is light, healthy, flavorful and quick to make – on the table in less than a half hour. The rosemary and lemon give it a bright boldness, and the red pepper flakes provide a little kick.

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.




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