Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 2 kale 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
- Preheat oven to 400 degrees.
- 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.
- Meanwhile, in a large sauté pan, heat olive oil over medium heat. Add shallots and garlic and sauté until fragrant.
- Add mushrooms and kale; season with salt and pepper. Cook until the mushrooms and kale start to wilt, 3 to 4 minutes.
- 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.
- 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.