Seared Salmon With White Beans and Spinach

By charlotteh371

Ingredients

• Ingredients:
• 4 tbsp. olive oil (divided)
• 1 lb. fresh spinach, tough stems removed, leaves well washed and dried
• 15 oz. can of white beans, rinsed and drained
• Kosher salt
• Freshly ground black pepper
• 2 tbsp grapeseed or canola oil
• 4 salmon fillets, 5 to 6 oz. each, preferably skin on
• Olive-Lemon Relish (optional; recipe follows)
• Fleur de sel, or any coarse salt
• Olive-Lemon Relish
• Makes: about 1 cup
• 1/2 cup pitted, chopped Picholine olives, or other green brine-cured olives
• 1 lemon, preferably Meyer, peeled, segmented, and chopped; juice squeezed and reserved
• 2 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 small shallot, finely chopped
• 1/2 tsp honey, plus more to taste if using a regular lemon
• 1/2 tsp wine vinegar, preferably chardonnay
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper

Preparation

Step 1

Recipe for Salmon:

Recipe:

1) Heat 2 tbsp olive oil in a large nonstick skillet on medium-high. Add spinach; toss gently. Once wilted, pour out any excess liquid.
2) Lower heat to medium-low, then add beans and 2 tbsp olive oil; heat for about 5 minutes. Season to taste with salt and pepper. Set aside
3) Heat grapeseed oil in another large skillet on medium-high. Once hot, add salmon fillets, skin-side down. Cook without moving them until skin is browned and crisp (3 to 5 minutes). Be patient. If you try to lift the salmon too soon, the skin will stick to the pan. Use a spatula to flip fish over; cook for another 3 to 5 minutes, or more as desired. Season with salt and pepper.
4) To serve, divide beans and spinach among four plates. Place salmon on top. Add a dollop of relish. Finish with a pinch of fleur de sel.

Olive-Lemon Relish

In a medium bowl, gently toss together all ingredients, including the reserved lemon juice. Taste and add more honey, salt, and pepper, if needed.