Beans & Fennel Salmon Fillets

Beans & Fennel Salmon Fillets

Beans & Fennel Salmon Fillets
Start swimming upstream with these beans and fennel salmon fillets. There's nothing fishy about the goodness of this seafood dish. Dive in tonight.
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At a glance
Main Ingredient:
Cooking Method:
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Course/Dish:
Healthy Eating:
Makes:
6 servings

Ingredients
  • 5 tsp. extra-virgin olive oil, divided
  • 1 bulb. of fennel, halved, cored and thinly sliced
  • 1 tbsp. chopped fennel fronds
  • 2 15 oz. cans white beans, rinsed
  • 2 medium tomatoes, diced
  • 1/3 cup white wine
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. freshly ground pepper, divided
  • 1 tbsp. fennel seeds
  • 1 lb. salmon fillet, skin removed, cut into 2 portions

  • Methods/steps
    1. Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 tsp. pepper and cover to keep warm.
    2. Meanwhile, combine fennel seeds and the remaining 1/4 tsp. pepper in a small bowl; sprinkle evenly on both sides of salmon.
    3. Wipe out the pan. Add the remaining 3 tsp. oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.
    Additional Tips
    Ready in 40 minutes

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