Salmon with White Beans, Spinach and Pesto

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Have you made this?

By Marion Wilting
@MiaInGermany

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.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

5 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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

Step-By-Step

1In a pan, gently fry the salmon filets in some olive oil, season with salt and pepper to taste.

2While salmon is frying, heat olive oil in another pan to medium heat and fry chopped shallot and garlic until translucent. Meanwhile chop the tomato.

3Add 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.

4Add a little water, if needed, and heat until everything is heated through and the pesto and water have combined to form a smooth sauce.

5Serve with the fried salmon. Enjoy!

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