Crispy Salmon With Cannellini and Bacon
Ingredients
Directions
Ingredients
2 tbsp
olive oil
2
garlic cloves, minced
1
pinch crushed red pepper flakes
1 tbsp
chopped fresh rosemary, or to taste
19 oz
canned cannellini beans
1 c
chicken broth
4 oz
thick-cut bacon, diced
4 oz
6-ounce salmon fillets
0
salt
0
freshly ground black pepper
3 c
baby kale (or stemmed, chopped fresh kale)
2 tsp
lemon juice
0
lemon wedges, to serve
Crispy Salmon With Cannellini and Bacon
This is a fabulous go-to weeknight supper that’s special enough for company, too. It comes together fast, and it’s just so flavorful—crispy-skinned salmon, smoky bacon, and creamy cannellini.
4 servings
- Preheat the oven to 400°F.
- In a medium saucepan over low heat, heat the olive oil with the garlic and crushed red pepper flakes, until the garlic begins to turn golden. Stir in the rosemary and cannellini beans, and broth. Simmer until thickened and creamy, about 10 to 15 minutes.
- Meanwhile, in a large, heavy skillet over medium heat, cook the bacon until it is browned and crisp. Remove the bacon and set it aside.
- Pat the salmon fillets dry and season with salt and pepper. Raise the heat to medium-high. Place the salmon skin down in the bacon drippings and cook 3 minutes.
- Transfer the skillet to the oven. Bake until the salmon is nearly translucent in the middle, about 3 minutes. Baste the salmon with the pan juices, and remove the fillets to a plate.
- Place the skillet over medium-high heat. Add the kale and stir until it wilts, about 1 minute. Scrape the contents of the skillet into the bean mixture. Stir in the lemon juice, and season to taste with salt and pepper. Serve the salmon on a bed of the beans and kale, sprinkled with bacon, with lemon wedges on the side.
Recipe by Tara Tuckwiller