NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

3/4 cup Cannellini Beans

2 tbsp Extra Virgin Olive Oil

2 oz Plain Greek Yogurt

2 cups Fresh Spinach

2 cloves Garlic

1/2 Lemon

PREPARATION

• 1

  Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat one tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side down and sear for about 5 minutes until the skin is golden and crisp.

• 4

  Flip the fillet and continue cooking for 2 to 3 minutes until the salmon is just cooked through, then remove from the pan to rest.

• 5

  While the salmon cooks, rinse the cannellini beans and warm them in a small saucepan with a splash of water over low heat.

• 6

  Mash the beans with the Greek yogurt and half a tablespoon of olive oil until they reach a velvety consistency, seasoning with salt to taste.

• 7

  In the same skillet used for the salmon, add the remaining half tablespoon of olive oil along with the minced garlic.

• 8

  Toss in the fresh spinach and sauté for 1 to 2 minutes until just wilted and vibrant green.

• 9

  Spoon the white bean mash onto a plate, top with the sautéed spinach and the seared salmon.

• 10

  Finish the dish with a generous squeeze of fresh lemon juice for a bright pop of flavor.