One-Skillet Salmon with Wilted Spinach and White Beans
Adam's post-run dinner, period. After any trail run over six miles, this is what gets made, and it happens in about 20 minutes start to finish. Crispy-skinned salmon on a bed of garlic-laced spinach and creamy white beans; it's one of those meals that feels like it should take longer than it does. The beans soak up the pan juices and turn silky, the spinach wilts into nothing (in the best way), and the salmon stays pink in the center if you don't overcook it. Don't overcook it.
- PRO
- GF
- DF
- ≤30
- 1-PAN
Estimated macros per serving
Calories ~670 · Protein ~50g · Carbs ~36g · Fat ~36g
Ingredients
For the salmon and skillet:
- 2 skin-on salmon fillets, about 1 inch thick (5–6 oz each)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces baby spinach (about 5 packed cups)
- 4 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon juice (for finishing)
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes
- ¼ cup low-sodium chicken broth or vegetable broth
- Salt and freshly ground black pepper
Method
- Pat the salmon fillets very dry with paper towels. Season both sides generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil just begins to shimmer.
- Place the salmon skin-side down and press gently with a spatula for 10 seconds to prevent the skin from curling. Immediately reduce heat to medium. Cook without moving for 4 minutes. You should hear a steady sizzle, not a scream. The skin will release from the pan when it's ready.
- Flip the salmon and cook for 2 more minutes for medium (an instant-read thermometer should read 125–130°F; the FDA recommends 145°F for fully safe fish — see food safety note below) or 3 minutes for medium-well. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced garlic. Cook the garlic until fragrant and just barely golden, about 45 seconds to 1 minute: pull it before it turns brown.
- Add the cannellini beans, broth, Dijon mustard, and red pepper flakes. Stir and let the beans warm through for 2 minutes, scraping up any bits from the bottom of the pan.
- Add the spinach in two big handfuls, tossing with tongs until wilted, about 1–2 minutes. Squeeze the lemon juice over the top. Taste and adjust salt.
- Nestle the salmon fillets back on top of the beans and spinach, skin-side up. Serve straight from the skillet.
Variations & Notes
- Vegan Swap: Use two 4-ounce portions of extra-firm tofu, seared until crispy on both sides, or a thick filet of king oyster mushroom sliced into "steaks." Use vegetable broth for the beans and add 2 tablespoons of nutritional yeast for richness.
- Paleo-Friendly Adjustment: Swap the cannellini beans for diced roasted sweet potato or cauliflower florets. Sauté the sweet potato for 5 minutes before adding the spinach.
- Extra Hungry: Double the beans and spinach, and add a third salmon fillet. Or serve alongside roasted baby potatoes.
- Substitutions: Kale or Swiss chard can sub for spinach: just cook it a minute or two longer. Great northern beans or butter beans work in place of cannellini.
- Food Safety Note: The FDA recommends cooking fish to an internal temperature of 145°F. This recipe is written for medium doneness (~125–130°F), which is below that threshold. If serving to pregnant individuals, young children, elderly, or immunocompromised guests, cook to 145°F (an additional 1–2 minutes flesh-side).
- Storage: Best eaten fresh. The salmon reheats okay in a 325°F oven for 8–10 minutes, or until warmed through (internal temp 165°F). Truly, though, this is a cook-and-eat-now meal.