Nutrition Facts

• • Calories: 381
  • Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 70mg
  • Sodium: 556mg
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 33g

Ingredients

• Olive Relish

  • 1 cup mild green olives (such as Picholine), pitted and diced
  • 1 Tbsp diced shallot
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp champagne vinegar (or other white vinegar)
  • 2 Tbsp honey
  • 2 lemons, zested, segmented and juice reserved
  • Black pepper to taste

• Salmon

  • 1 Tbsp olive oil
  • 4 salmon fillets (4 oz each)
  • Black pepper to taste
  • 2 Tbsp crushed garlic
  • 2 cups white beans, drained, with 1/4 cup liquid reserved
  • 4 cups fresh baby spinach

Preparation

• • Make olive relish: In a bowl, mix olives, shallot, parsley, vinegar, honey, lemon zest, segments and lemon juice. Add black pepper to taste. Set aside. Relish can keep in an airtight container for up to 2 weeks.
  • Make salmon: In a large skillet, heat 1/2 tablespoon of the olive oil until hot but not smoking. Season salmon with black pepper and carefully lay in skillet. Sear in hot oil for 2 to 3 minutes; do not move the fish. Flip fish over and cook for another 2 to 3 minutes.
  • In same skillet, combine remaining 1/2 tablespoon olive oil and garlic and cook over medium heat until garlic is golden brown, about 1 minute. Add white beans with reserved liquid, spinach and black pepper to taste. Stir. Cover pan and cook for 2 minutes.
  • To serve, arrange salmon over white beans and spinach. Top with olive relish, if using.

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