Salmon Skillet

Total Time

Prep: 15 min. Cook: 20 min.


4 servings

Updated: Apr. 24, 2022
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


  • 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


  1. 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.
  2. Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
  3. 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.
  4. 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, about 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.