Taste of Home
Salmon Skillet
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
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
Ingredients
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1 pound small red potatoes, quartered
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2 packages (6 ounces each) fresh baby spinach
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1/2 cup all-purpose flour
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2 teaspoons garlic salt, divided
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2 teaspoons paprika
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1/2 teaspoon pepper
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4 salmon fillets (6 ounces each)
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3 tablespoons butter, divided
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1 medium onion, halved and thinly sliced
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1 can (15 ounces) cannellini beans, rinsed and drained
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3/4 cup heavy whipping cream
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1/2 teaspoon dried thyme
Directions
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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.
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2.
Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
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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.
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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.
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.
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