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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe is definitely going on repeat at my house. It’s good enough that I would serve it to company but easy enough to make on a busy weeknight. Plus all the fiber from the beans and spinach and healthy fat from the salmon make it the chef’s kiss!
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Preheat oven to 350°F.
Cover a baking sheet with parchment paper, add salmon, and season with salt and pepper.
Cook approximately 20 minutes or until salmon reaches 145°F internal temperature.
Heat a large skillet to medium-high and add olive oil.
Sauté onions for about three minutes.
Add northern beans with juices and bring to a simmer.
Stir in sun-dried tomatoes and spinach. Once the spinach has wilted, stir in heavy cream and reduce heat.
Bring to a simmer and remove from heat.
Add cooked rice to individual shallow bowls.
Place a piece of salmon on top of the rice in each bowl.
Top with plenty of bean and spinach mixture with sauce.
Serve immediately.
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Make sure to use the juices from the canned beans for added flavor.
Adjust the amount of heavy cream to your desired consistency for the sauce.
For a quicker meal, use pre-cooked salmon or leftover salmon.
Can I use a different type of fish?
Yes, you can substitute salmon with another fish like cod or tilapia, but cooking times may vary.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used, but they won't provide the same depth of flavor as sun-dried tomatoes.
Can I make this dish dairy-free?
You can substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk.
Can I use frozen spinach?
Yes, frozen spinach can be used. Make sure to thaw and drain it before adding to the skillet.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
