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Salmon Skillet

Is there anything salmon can’t do? It is high in heart-healthy omega-3s and lends itself to simple preparation techniques. And salmon also looks beautiful on the dinner table. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    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

Directions

  • 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.
  • Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
  • 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.
  • 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.
Tip: If you cant find small red potatoes, cut larger ones into 8 pieces.
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.

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