NUTRITION

SERVINGS

INGREDIENTS

7 oz Wild Salmon Fillet

3/4 cup Cannellini Beans

1.5 tbsp Olive Oil

1 tbsp Honey

2 cups Fresh Spinach

3 cloves Garlic, minced

1 tbsp Non-fat Greek Yogurt

1 tsp Fresh Rosemary, chopped

PREPARATION

• 1

  Drain and rinse the white beans, then mash them in a small bowl with the Greek yogurt, chopped rosemary, and a pinch of salt until smooth and creamy.

• 2

  Heat half of the olive oil in a skillet over medium heat and sauté two-thirds of the minced garlic and all the fresh spinach until the leaves are wilted.

• 3

  Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

• 4

  Heat the remaining olive oil in a separate non-stick pan over medium-high heat and sear the salmon for 4-5 minutes on the first side until a golden crust forms.

• 5

  Flip the salmon, add the remaining garlic to the pan, and drizzle the honey over the fillet, allowing it to bubble and glaze the fish for another 3-4 minutes.

• 6

  Plate the herbed white bean mash first, layer the garlicky spinach on top, and crown the dish with the honey-glazed salmon fillet.