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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Is there anything salmon canât do? Itâs high in omega-3 (a healthy fat that can increase your âgoodâ cholesterol). And it goes well with so many different sides, including red potatoes, beans and spinach, that itâs pretty as a picture when itâs delivered to your dinner table. âSimple & Delicious Test Kitchen Ingredients:
1 pound small red potatoes, quartered |
2 packages (6 ounces each) fresh baby spinach |
1/2 cup king arthur unbleached 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) white kidney or cannellini beans, rinsed and drained |
3/4 cup heavy whipping cream |
1/2 teaspoon dried thyme |
Directions:
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 skillet over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. 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 for 2 minutes or until thickened. Drain potatoes and spinach; add to skillet. Serve with salmon. Yield: 4 servings.
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