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Salmon Skillet

 Salmon Skillet
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
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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

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Salmon Skillet (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.