Salmon Piccata with Wilted Spinach and Navy Beans

Happy American Heart Month!

This recipe uses foods that are good for heart health, and it was originally published by The Pollan Family from their book “Mostly Plants”.

Here’s how mine turned out.

4 SERVINGS TIME: 30 MINUTES

In this revamp of the classic Italian piccata, salmon stands in for the veal. All the unmistakable piccata favors are still here-tangy lemon, pungent garlic, and briny capers, bound together in a velvety, buttery sauce.

We've upped the plant quotient by adding nutrient-rich spinach and protein-packed navy beans.

• Four 6-ounce skinless salmon fillets

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon extra-virgin olive oil

• 2 cloves garlic, minced

• 8 cups tightly packed baby spinach

• One 15-ounce can navy beans, drained and rinsed, or 1½ cups cooked navy beans 2 tablespoons grapeseed oil

• 3 tablespoons finely chopped shallot

• 1 cup low-sodium vegetable broth

• ¼ cup dry white wine

• 2 tablespoons fresh lemon juice

• 2 tablespoons capers, drained

• 3 tablespoons unsalted butter, cubed

• 3 tablespoons finely chopped fresh flat-leaf parsley

• 4 lemon slices, for serving (optional)

INSTRUCTIONS:

1. Season each fillet with salt and pepper.

2. In a large nonstick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Slowly add the spinach and cook, stirring, until wilted, 2 to 3 minutes. Add the beans and season with salt and pepper. Mix until combined. Cook until the beans are warm, about 2 minutes, and remove from the heat.

3. In a separate large nonstick skillet over medium-high heat, heat the grapeseed oil until shimmering. Gently add the fillers to the pan and cook for 3 to 4 minutes on each side, until light golden brown. Transfer the fillets to a platter and tent with aluminum foil to keep warm.

4. Add the shallot to the hot skillet and cook, stirring, until translucent, about 1 minute. Add the broth, wine, lemon juice, and capers. Cook, stirring occasionally, until the liquid has reduced slightly, 4 to 5 minutes. Add the butter and, when melted, add 2 tablespoons of the parsley and stir.

5. Distribute the sautéed spinach and beans among four individual plates. Top each with a salmon fillet and spoon the sauce over each one.

Sprinkle with the remaining I tablespoon parsley and top with a lemon slice, if desired. Serve hot.

Enjoy!