Roasted salmon with white beans tomato and spinach

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Photo: epicuriantime.com

Prep Time:
10 minutes
Cooking Time:
15 minutes
Servings:
2


  • For the Roasted salmon with white beans tomato and spinach:
  •  Tags for<b>Roasted salmon with white beans tomato and spinach
  • Tags for Roasted salmon with white beans tomato and spinach
  • main ingredients:
  • salmon Pageturner Cookbook
  • tomato Pageturner Cookbook
  • spinach Pageturner Cookbook
  • shallot Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Italy Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 1 tablespoon olive oil
      2 6-ounces salmon fillets
      1 shallot finely chopped
      3 sprigs fresh thyme
      1/2 cup white wine
      14 ounce can crushed or diced tomatoes
      15 ounce can white cannellini beans drained
      Salt and freshly ground black pepper
      3 ounces fresh spinach

    Directions

    Preheat the oven to 400 F.
    Heat the olive oil on high and add the salmon fillets for 2 minutes on each side. Remove the salmon to a plate and set aside.
    In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and tomatoes and simmer 5 minutes. Place the salmon fillets in the pan on top of the tomato sauce and transfer the pan to the oven. Bake for 6 minutes.
    Remove the pan from the oven and transfer the salmon fillets to a plate. Add the white beans to the tomato sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.Discard the thyme springs.
    To plate, spoon the tomatoes, beans and spinach to a plate or shallow bowl and top with the salmon.

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