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Publix Aprons

Salmon over Kale and White Bean Ragù

Salmon over Kale and White Bean Ragù
Total Time:
25 minutes


3 tablespoons dry-roasted, salted, shelled pistachios, finely chopped
1 bunch kale, coarsely chopped
2 medium carrots
1 lemon, for zest/juice
3/4 cup prediced yellow onions
3 teaspoons chunky garlic paste, divided
Cooking spray
1 1/2 lb frozen sockeye salmon fillets, thawed
1 teaspoon salt-free lemon (or garlic) herb seasoning
1 1/2 cups unsalted chicken stock (or broth)
1 (15.5-oz) can reduced-sodium white (cannellini) beans, drained
1/4 cup reduced-fat crumbled feta cheese


  • Chop pistachios and kale leaves (about 4 cups). Peel carrots and cut into 1/2-inch pieces (3/4 cup).
  • Zest/grate lemon peel (1 teaspoon); squeeze for juice (2 tablespoons).


  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat onions, carrots, and 1 teaspoon garlic with spray, then place in pan; cook and stir 2–3 minutes or until onions soften. Season salmon with lemon seasoning and coat with spray; create well in center of onion mixture and add salmon. Reduce heat to medium; cook salmon 2 minutes.
  2. Reduce heat to low; turn salmon over and add kale and stock. Cover and simmer 5–6 minutes and until salmon is 145°F, kale has wilted, and carrots are tender when pierced with a fork. Drain beans.
  3. Remove salmon from pan. Stir in pistachios, feta, beans, lemon zest, lemon juice, and remaining 2 teaspoons garlic; cook and stir 1 more minute or until cheese melts and beans are hot. Serve salmon over a bed of kale and white bean ragù.

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Nutritional Information

CALORIES (per 1/4 recipe) 400kcal; FAT 16.00g; SAT FAT 3.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 620mg; CARB 20g; FIBER 5.00g; SUGARS 4g; PROTEIN 45g; CALC 15%; VIT A 280%; VIT C 80%; IRON 15%

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