Pan Fried Salmon with Cannellini Bean Pure
Elevate your weeknight dinner game with this Pan-Fried Salmon with Cannellini Bean Purée—a dish that's as elegant as it is effortless. Perfectly pan-seared salmon fillets boast a golden, crispy skin and tender interior, while the creamy cannellini bean purée delivers a buttery, garlicky complement infused with a splash of zesty lemon juice. This recipe takes just 30 minutes from start to finish, making it an ideal choice for a quick yet gourmet meal. Garnished with fresh parsley for a burst of herbaceous flavor, this dish combines protein-rich salmon and creamy legumes for a wholesome, satisfying plate that’s perfect for a date night or an impressive dinner for two. Keywords: pan-fried salmon, cannellini bean purée, crispy salmon skin, quick dinner recipes, healthy seafood recipes.
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Recipe Information
Ingredients
- 2 pieces salmon fillets (skin-on)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can cannellini beans (cooked, drained, and rinsed)
- 2 pieces garlic cloves (minced)
- 1 cup chicken stock (or vegetable stock)
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the salmon fillets on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin side down into the pan.
Cook the salmon fillets for 3-4 minutes on the skin side without moving them to ensure a crispy skin. Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your desired doneness. Remove the salmon from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cannellini beans and chicken stock to the skillet. Stir well and cook for 4-5 minutes, allowing the beans to soften and absorb flavor.
Transfer the bean mixture to a blender or use an immersion blender to purée until smooth. Add the butter and lemon juice, blending until the mixture is creamy. Taste and adjust seasoning with the remaining salt and black pepper as needed.
To serve, spread a generous amount of the cannellini bean purée onto each plate. Place the salmon fillet on top of the purée, skin side up for presentation.
Garnish with chopped fresh parsley and an optional drizzle of olive oil or a wedge of lemon. Serve immediately.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 3.8 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 26.4 mcg | 132% | |
| Calcium | 241 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2308 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
