This is the main content.
Salmon over Kale and White Bean Ragù
Recipes
Salmon over Kale and White Bean Ragù
4 servings
25 minutes total

Ingredients

  • 1 ½ lb frozen sockeye salmon fillets
  • 3 tablespoons shelled pistachios
  • 1 bunch fresh kale
  • 2 medium carrots
  • 1 lemon, for zest/juice
  • ¾ cup diced yellow onions
  • 3 teaspoons chunky garlic stir-in paste, divided
  • Cooking spray
  • ½ teaspoon salt-free garlic-herb seasoning
  • 1 ½ cups unsalted chicken stock (or broth)
  • 1 (15.5 oz) can reduced-sodium cannellini beans
  • ¼ cup reduced-fat crumbled feta cheese

Steps

    1. Thaw salmon following package instructions. Chop pistachios finely and kale leaves coarsely (about 4 cups). Peel carrots and cut into ½-inch pieces (¾ cup). Zest lemon (1 teaspoon), then juice (2 tablespoons).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat onions and carrots with spray, then place in pan with 1 teaspoon garlic paste; cook and stir 2–3 minutes until onions soften. Season salmon with lemon seasoning and coat with spray; create well in center of onion mixture and add salmon (wash hands). Reduce heat to medium; cook salmon 2 minutes.
    3. Reduce heat to low; turn salmon over and add kale and stock. Cover and simmer 5–6 minutes until center of salmon flakes easily and is 145°F, kale has wilted, and carrots are tender when pierced with fork. Drain beans. 
    4. Remove salmon from pan. Stir in pistachios, feta, beans, lemon zest and juice, and remaining 2 teaspoons garlic paste; cook and stir 1 more minute or until cheese melts and beans are hot. Serve salmon over kale and white bean ragù.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 400, Total Fat 15g, Sat Fat 3g, Trans Fat 0g, Chol 90mg, Sodium 610mg, Total Carb 20g, Fiber 5g, Sugars 4g, Protein 47g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%