Salmon with White Beans


  • 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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