Salmon Skillet

Directions

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.