Pan Roasted Salmon on creamy white beans and brussel sprouts

Salmon is not only so healthy for us with all its omega's but it's also a favorite around this house. If salmon isn't your thing you could very easily substitute chicken in this recipe and it would be great.

White beans are so creamy and yummy, I feel like they are underused. This preparation has a little zip from jalapeno, lemon, garlic and dill. You feel as though your indulging in something loaded in calories but it's not! The brussel sprouts are charred in a hot pan prior to the beans and that gives them a crunchy char to the outside that ads a tad of smoky earthiness to round it all


This is also highly versatile you could sub basil for the dill and tomatoes for the brussel sprouts.

I really try to give you options with each post, because I want people to realize that cooking shouldn't be taken so seriously. Sample ,experiment sometimes you surprise yourself and find a mix that tingles your taste buds!

Salmon with White beans and brussel sprouts

4 nice salmon filets ( I prefer skin on, even if you don't eat the skin it keeps it moist during cooking)

3 Cups shredded brussel sprouts

2 15 oz. cans of Cannellini beans drained. 1/2 of one can pureed with 1/2 cup broth

1 1/2 Cups chicken stock

2 Tb. Ghee

2 Tb. Olive Oil

2 garlic cloves

1 Tb. diced seeded jalepeno

2 Tb. Dijon mustard

Juice of 1/2 a lemon

1 tsp lemon zest

1 tsp dried dill

Pat dry the Salmon filets to get a nice crust on them. Lightly salt and pepper them.

In a medium pan over medium high heat melt the ghee. Once melted toss in the shredded brussell sprouts give them a little shake then leave them be for about 2 minutes, stir again then leave be for another 2-3 minutes. Your looking for them to get a dark char on some leaves and edges, quickly without over cooking them. When you have achieved that transfer them to a plate and let them hold.

In the same pan, turn the heat to medium and add the olive oil, jalapeno, and garlic, stir to mix and let them sauté a minute just to start releasing their flavor. Pour in your whole drained beans, chicken broth, pureed beans, mustard and dill and let sit on medium low while you cook the salmon. Give them a little stir every now and again, if they feel like they're getting thick you can just add a little broth.

In a separate pan, I prefer a cast iron skillet for this, but if you don't have one just use a regular skillet. Add a tsp of oil to the pan and place on med/high heat, let the pan get fairly hot, almost to smoking point. Place salmon in pan skin side down and leave it for about 4-5 minutes at that point you should be ready to flip...if the skin is stuck to the pan it's not ready to turn yet. Flip and cook flesh side down for another 2-3 minutes turn off the heat and leave it there in the pan while you put the finishing touches on the beans.

Now is the time to add the lemon juice, zest, and charred sprouts. Stir to combine taste and add salt and pepper to your liking.

I like to plate this with a nice serving of the beans on the bottom and the filet on top. If you like the skin serve skin side up, if that's not your thing just pull the skin off and serve with the crisped flesh side up. I do a fresh squeeze of lemon, a sprinkle of Maldon sea salt and a drizzle of olive oil. This is actually one of my favorite finishes to most cooked meat or fish.

I have a lemon thyme marmalade recipe coming up that is fab melted on top of this fish...keep your eyes out.

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