Pan Cooked Salmon with Beans and Spinach Sauté


¾ cup chopped onion
1 tbsp minced garlic
2 tsp sage
2 tsp canola oil
1 can (cannellini beans, rinsed and drained)
½ cup chicken broth
¼ tsp salt, optional
3 cups baby spinach
4 (approximately 3-oz each) skinless salmon fillets
red pepper flakes, optional

Cooking methods:

In a deep wide skillet, heat half the canola oil. Add the onion, garlic, and 1 ½ teaspoons of the sage. Cover the pan and cook over medium heat, stirring often, for approximately 5 minutes until the onion starts to soften. Add the beans, broth, and salt,if using. Simmer mixture approximately 10 minutes. Stir the spinach into the beans mixture and cook another 2 to 3 more minutes. Remove from heat.
Rub the salmon with the remaining ½ teaspoon sage. Heat the remaining half of the oil in a skillet. Place salmon fillets in the skillet and cook 3 to 4 minutes. Carefully turn the salmon and cook another minute. Remove to serving plates and spoon the spinach-bean mixture evenly over each fillet. Sprinkle with red pepper flakes, if desired.

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