Salmon might be the main event for this dish, but the white bean puree steals the show.
I typically serve this with some sauteed spinach and roasted carrots to make it a complete entree.
If there happens to be any leftover bean puree ( which I highly doubt ) use for a dip with vegetables or spread on toast!
1 lb. salmon cut into four 4 ounce pieces
2 cans white beans drained and rinsed
2 cloves of garlic minced
1 small onion diced fine
2 sprigs of rosemary chopped
Juice of 1/2 a lemon
1/4 cup vegetable stock
2 pounds rainbow carrots sliced
2 16oz containers of baby spinach (may sound like a lot, but you know what happens)
Pre-heat oven to 425
Place carrots on a baking tray lined with parchment paper, ( makes clean-up quick ) and toss with olive oil salt and pepper. Roast in pre-heated oven for 20 minutes.
While carrots are roasting, make the white bean puree.
Blend beans in food processor with 2 tablespoons of olive oil until smooth.
Heat a skillet over medium high heat. Add 2 tablespoons of olive oil, onions, garlic , rosemary, salt & pepper. Saute until onions are translucent and slightly browned. Add beans to the skillet along with vegetable stock.
Cook and stir until blended, stir in the lemon juice and set aside.
Lightly coat the salmon with olive oil and season with salt and pepper.
Heat an oven safe skillet over high heat, add a tablespoon of olive oil.
Sear the salmon on both sides, about 2 minutes per side.
Transfer to the oven and cook for 5 minutes more.
Remove from oven and let rest for 5 minutes before serving.
While salmon is in the oven, saute the spinach.
Heat a skillet over medium heat.
Add olive oil and spinach, drizzle a little more olive oil over the spinach and add salt and pepper.
Use tongs to turn spinach, cover and cook until spinach is wilted.
To serve, place a scoop of bean puree in the center of the plate.
Top with some spinach, then the salmon and a squeeze of lemon.
Add the carrots on the side, and enjoy!!!