Ingredients
- 4 fillets Salmon
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Shallots, thinly sliced
- 3 cloves Garlic, minced
- 1/2 tsp Cento Crushed Red Pepper
- 1 tsp Thyme
- 1 cup Cento Organic Vegetable Stock
- 1 box Cento Italian Kitchen Crushed Tomatoes Box (17.6 oz)
- 1 can Cento Organic Cannellini Beans (15.5 oz)
- 3 cups Fresh Spinach
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a large skillet over medium heat. Add salmon fillets, skin side down and sear for 3âu20acu201c4 minutes per side until golden brown. Remove salmon from skillet and set aside. In the same skillet, add shallots and sauté until softened, about 2 minutes. Stir in garlic, crushed red pepper, salt, pepper, and thyme, cooking until fragrant, about 30 seconds. Add broth and crushed tomatoes, stirring to combine and scraping any browned bits from the pan. Simmer for 5 minutes. Stir in cannellini beans and spinach, cooking until spinach wilts. Nestle the salmon back into the skillet, spooning some sauce over the top. Simmer for 2âu20acu201c3 minutes, until salmon is cooked through. Serves 4.
