Average Rating: 4.75TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.Ingredients
- 1 pound small red potatoes, quartered
- 2 packages (6 ounces each) fresh baby spinach
- 1/2 cup all-purpose flour
- 2 teaspoons garlic salt, divided
- 2 teaspoons paprika
- 1/2 teaspoon pepper
- 4 salmon fillets (6 ounces each)
- 3 tablespoons butter, divided
- 1 medium onion, halved and thinly sliced
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3/4 cup heavy whipping cream
- 1/2 teaspoon dried thyme
Instructions
- 1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender, adding spinach during the last 2 minutes of cooking.
- 2. Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
- 3. Cook salmon in 2 tablespoons butter in a large cast-iron or other heavy skillet over medium heat until fish just begins to flake easily with a fork, 3-5 minutes on each side. Remove and keep warm.
- 4. Saute onion in remaining butter in the same pan until tender. Add the beans, cream, thyme and remaining garlic salt. Bring to a boil; cook and stir until thickened, 2 minutes. Drain potatoes and spinach; add to skillet. Serve with salmon.
Nutrition Facts
1 fillet with 1-1/3 cup potato mixture: 695 calories, 42g fat (19g saturated fat), 159mg cholesterol, 955mg sodium, 41g carbohydrate (4g sugars, 9g fiber), 39g protein.
