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Provence Salmon

Herb-crusted salmon over creamy white beans and wilted spinach.

Serves 2Prep 15 minCook 15 minDifficulty easyCuisine European

gluten-freemain

−Servings: 2+

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Ingredients

• 1shallot
• 1lemon
• 1packet Dijon mustard
• 10 ozsalmon fillets
• 15 ozcan cannellini (white) beans
• 5 ozbaby spinach
• 2 ozbasil pesto
• Olive oil (see steps for amounts)
• Kosher salt & ground black pepper
• Microplane or grater (for lemon zest)
• Medium saucepan
• Medium nonstick skillet
• Prep / Dressing
• Finely chop half of the shallot (save rest for another use).
• Zest half of the lemon and squeeze 2 tablespoons lemon juice, keeping wedges and remaining lemon for serving.
• In a small bowl, whisk to combine Dijon mustard, 2 tablespoons oil, 2 teaspoons lemon juice, and a pinch each of salt and pepper.

Instructions

1. Finely chop half of the shallot (save the rest for another use).
2. Zest half the lemon and squeeze 2 tablespoons lemon juice, keeping lemon wedges and the remaining lemon for serving.
3. In a small bowl, whisk to combine Dijon mustard, 2 tablespoons oil, 2 teaspoons lemon juice, and a pinch each of salt and pepper.
4. Pat fish dry and season with salt and pepper.
5. Evenly spread 1/2 teaspoon of the Dijon dressing over the top of each fillet.
6. Sprinkle herbs de Provence (or dried herbs) over the top.
7. Heat 2 teaspoons oil in a medium saucepan over medium heat.
8. Add the chopped shallot and cook, stirring, 1–2 minutes, until softened.
9. Add the can of cannellini beans with their liquid. Bring to a simmer.
10. Cook, stirring occasionally, until the liquid has reduced by about half, about 5–7 minutes.
11. To the saucepan with beans, add the baby spinach in batches and cook until wilted.
12. Add the basil pesto, lemon zest, remaining 1 teaspoon Dijon, and lemon juice; season to taste with salt and pepper.
13. Reduce heat to low while you cook the fish.
14. Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat.
15. Add the salmon, skin-side down, and cook until the skin is crisp, about 4–6 minutes (depending on thickness).
16. Flip and cook until just cooked through and opaque in the center, about 1 minute more.
17. Serve the salmon over the finished beans and spinach.
18. Drizzle with any remaining Dijon dressing and serve with lemon wedges alongside. Enjoy!
19. Cooking Times & Temperatures
20. Simmer beans until liquid reduces by half: 5–7 minutes
21. Pan-sear salmon: skin-side down 4–6 minutes, flip and cook ~1 minute more (medium-high heat)

Notes

• Save the remaining shallot for another use.
• Keep lemon wedges for serving.
• Reduce heat to low for the beans while the fish cooks.
• Use a microplane for fine lemon zest.
• Adjust seasoning (salt & pepper) to taste.