Salmon Skillet

Name: Salmon Skillet
Ingredients: 1 pound small red potatoes, quartered; 2 packages (6 ounces each) fresh baby spinach; 1/2 cup all-purpose flour; 2 teaspoons garlic salt, divided; 2 teaspoons paprika; 1/2 teaspoon pepper; 4 salmon fillets (6 ounces each); 3 tablespoons butter, divided; 1 medium onion, halved and thinly sliced; 1 can (15 ounces) cannellini beans, rinsed and drained; 3/4 cup heavy whipping cream; 1/2 teaspoon dried thyme

12 ingredients

4 steps

Ingredients

1 pound small red potatoes, quartered
2 packages (6 ounces each) fresh baby spinach
1/2 cup all-purpose flour
2 teaspoons garlic salt, divided
2 teaspoons paprika
1/2 teaspoon pepper
4 salmon fillets (6 ounces each)
3 tablespoons butter, divided
1 medium onion, halved and thinly sliced
1 can (15 ounces) cannellini beans, rinsed and drained
3/4 cup heavy whipping cream
1/2 teaspoon dried thyme

Directions

1

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender, adding spinach during the last 2 minutes of cooking.
2

Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
3

Cook salmon in 2 tablespoons butter in a large skillet over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
4

Saute onion in remaining butter in the same pan until tender. Add the beans, cream, thyme and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain potatoes and spinach; add to skillet. Serve with salmon.

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