Roasted Salmon with White Bean Ragout (Get Cooking)

Recipe

Roasted Salmon with White Bean Ragout (Get Cooking)

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Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    4(3 oz each) salmon fillets, skin removed
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1 ½ tsp.Hy-Vee Select olive oil
    2 tbsp.chopped shallots
    2 clove(s)garlic, chopped
    1 c.thinly sliced Portobello mushrooms
    2kale leaves, stemmed and roughly chopped
    2(15 oz each) cans cannellini beans, drained and rinsed
    ½ c.Hy-Vee 33%-less sodium chicken broth, or as needed
    ¼ c.Hy-Vee shredded Parmesan cheese
    1 tbsp.Hy-Vee butter

    Directions

    1. Preheat oven to 400 degrees.
    2. Season both sides of the salmon fillets with salt and pepper and place in a greased baking dish. Roast for 10 to 12 minutes or until fish flakes easily with a fork.
    3. Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add shallots and garlic and sauté until fragrant.
    4. Add mushrooms and kale; season with salt and pepper. Cook until the mushrooms and kale start to wilt, 3 to 4 minutes.
    5. To make bean ragout, add white beans and 1/2 cup chicken stock; season with salt and pepper. Bring to a simmer and cook for 5 to 6 minutes until slightly thickened, but beans still retain their shape. Add a bit more stock to achieve desired consistency. Stir in Parmesan cheese and butter.
    6. Place some of the bean ragout on each plate and top with the salmon fillets; serve immediately.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 60mg
    • Sodium: 780mg
    • Total Carbohydrates: 35g
    • Protein: 34g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 15%
    0%
    Iron 20%
    0%
    Calcium 20%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, February 20, 2016.