Author Notes
Sautéed salmon fillets, kale, and cannellini beans topped with a spoonful of honey mustard sauce. —Riley Wofford
Ingredients
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6
(6 ounce) center-cut salmon fillets
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5 tablespoons
olive oil
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Kosher salt
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Freshly ground black pepper
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1
yellow onion, chopped
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1
bunch kale, stems removed, leaves roughly chopped
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3
garlic cloves, minced
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2
lemons, juiced
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1
(15 ounce) can cannellini beans, drained and rinsed
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1/4 cup
plain Greek yogurt
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1 tablespoon
Dijon mustard
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2 teaspoons
honey
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2 tablespoons
chopped chives
Directions
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Place a large skillet over medium-high heat. Drizzle the salmon with 3 tablespoons of olive oil and season with salt and pepper. Cook the salmon for 5 to 7 minutes per side, until the fish is cooked through and flakes easily.
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Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, kale, and garlic, season with salt and pepper, and cook for 6 to 7 minutes, stirring occasionally, until the kale is wilted. Stir in the juice of 1 lemon and the cannellini beans and cook for 2 to 3 minutes, just until the beans are warmed through. Season with salt and pepper, to taste.
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Stir together the yogurt, mustard, honey, and remaining lemon juice in a small bowl.
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To serve, divide the kale mixture between 6 plates. Place a salmon fillet on each plate and spoon the mustard sauce over the fish. Sprinkle the chives over the top and serve.
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