Salmon with White Beans, Spinach and Pesto

Salmon With White Beans, Spinach And Pesto

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Marion Wilting


I love making this when I'm in a hurry, it comes together so quickly, is nutritious, low in carbs and very tasty, thanks to the pesto. Use any pesto you like.
The amount of spinach is a bit of a guess because I usually just throw some frozen spinach into the pan which seems to be right for two servings.


★★★★★ 1 vote

5 Min
20 Min
Stove Top


  • 2
    salmon filets
  • 1 can(s)
    cannelini beans (15oz can)
  • 1
    medium tomato
  • 7 oz
    spinach, frozen
  • 2-3 Tbsp
  • 1 clove
    garlic, chopped
  • 1
    shallot, chopped
  • 2 Tbsp
    olive oil
  • ·
    water, as needed
  • ·
    salt and pepper, to taste

How to Make Salmon with White Beans, Spinach and Pesto


  1. In a pan, gently fry the salmon filets in some olive oil, season with salt and pepper to taste.
  2. While salmon is frying, heat olive oil in another pan to medium heat and fry chopped shallot and garlic until translucent. Meanwhile chop the tomato.
  3. Add the chopped tomato, cook until soft, then add the frozen spinach. It can be thawed, too, or you can use fresh spinach, just gently fry until thawed or wilted or soft, then add the drained cannelini beans and 2-3 tablespoons of your favorite pesto.
  4. Add a little water, if needed, and heat until everything is heated through and the pesto and water have combined to form a smooth sauce.
  5. Serve with the fried salmon. Enjoy!

Printable Recipe Card

About Salmon with White Beans, Spinach and Pesto

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Italian
Dietary Needs: Gluten-Free Low Carb

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