Name: Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Salmon Fillet; 1 cup Cannellini Beans; 1 tablespoon Extra Virgin Olive Oil; 3 cups Fresh Spinach; 1/4 cup Chicken Bone Broth; 2 cloves Garlic; 1 tablespoon Lemon Juice

Ingredients

7 items

7 ounces Salmon Fillet
1 cup Cannellini Beans
1 tablespoon Extra Virgin Olive Oil
3 cups Fresh Spinach
1/4 cup Chicken Bone Broth
2 cloves Garlic
1 tablespoon Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Pat the salmon fillet dry with paper towels and season both sides with salt, pepper, and a pinch of paprika.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches your desired doneness, then remove from the pan to rest.
In a small saucepan, combine the rinsed cannellini beans, chicken bone broth, and half of the minced garlic over medium heat.
Simmer the beans for 3 minutes, then use a fork or potato masher to crush them into a smooth, velvety mash.
In the same skillet used for the salmon, add the remaining oil and garlic, then toss in the spinach and sauté until just wilted.
Spread the white bean mash onto a plate, layer the sautéed spinach on top, and crown with the seared salmon fillet.
Drizzle the entire dish with fresh lemon juice before serving for a bright, clean finish.

Nutrition

Ingredients

Instructions

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