Salmon with White Beans
Ingredients
| 3 tbs olive oil | ||
| 2 cans (15.5 oz each) cannelloni beans, drained and rinsed | ||
| 1 tbs lemon est, plus wedges for serving | ||
| 1 tsp fresh rosemary, chopped | ||
| 1/2 cup chicken broth | ||
| 4 skinless wild salmon fillets (4 to 6 oz each) | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup fresh parsley |
- In a large skillet heat olive oil over medium heat.
- Add beans, lemon zest, rosemary and saute until fragrant, about 1 minute.
- Add chicken broth and salmon to skillet, then season with salt and pepper.
- Cover and cook until the salmon is opaque and cooked through, about 10 minutes.
- Sprinkle with parsley and serve with lemon wedges.
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