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Barbara Lynch's Seared Salmon with White Beans & Spinach


"You can make a great meal with four brilliant ingredients," says Boston's beloved chef (and boxing and yoga devotee) Barbara Lynch who oversees the menus at refined European restaurants No. 9 Park and Menton, and the more casual trattoria Sportello. Case in point: this satisfying salmon dish, replete with omega-3s, protein, and vitamins. The secret sauce? A briny Olive-Lemon Relish that's delectable on any fish, bruschetta, or even a turkey sandwich.

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  • 4 T EVOO (divided)
  • 1 lb fresh spinach, tough stems removed, leaves well washed & dried
  • 15oz can of white beans, rinsed & drained
  • Kosher salt
  • Freshly ground pepper
  • 2 T grapeseed or canola oil
  • 4 salmon fillets, 5-6oz each, preferably skin on
  • Olive-Lemon Relish (optional)
  • Fleur de sel, or any coarse salt


Preparation time 40mins
Cooking time 40mins
Adapted from


Step 1

1. Heat 2T EVOO in a large nonstick skillet on med-high. Add spinach, toss gently. Once wilted, pour out any excess liquid.
2. Lower heat to med-low, then add beans & 2T EVOO; heat for about 5 min. Season to taste w/salt & pepper. Set aside.
3. Heat grapes oil in another lg skillet on med-high. Once hot, add salmon fillets, skin-side down. Cook w/o moving them until skin is browned & crisp, 3-5 min. (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 3-5 min, or more if desired. Season with salt and pepper.
4. To serve, divide beans & spinach among 4 plates. Place salmon on top. Add a dollop of relish. Finish w/a pinch of flour de sel.


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