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Salmon Skillet Recipe

Salmon Skillet Recipe photo by Taste of Home

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Is there anything salmon can’t do? It’s high in omega-3 (a healthy fat that can increase your “good” cholesterol). And it goes well with so many different sides, including red potatoes, beans and spinach, that it’s pretty as a picture when it’s delivered to your dinner table. —Simple & Delicious Test Kitchen

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Salmon Skillet Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

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) white kidney or 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 skillet over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. 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 for 2 minutes or until thickened. Drain potatoes and spinach; add to skillet. Serve with salmon. Yield: 4 servings.

Tip: If you cant find small red potatoes, cut larger ones into 8 pieces.

Originally published as Salmon Skillet in Simple & Delicious February/March 2013, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Salmon Skillet

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(1-1) of 1 reviews

Reviewed on Feb. 15, 2013 by Wills2savemyrecipes

Simple to put together and tastes good. Used only 1 pkg of spinach vs. 2 just due to personal preference. Wish I could find the nutritional info. but felt light despite the cream. Thanks for another good recipe