My favorite fish is salmon, in fact, it may actually be my favorite food. When I saw a recipe recently from Rachael DeVaux, I had to try it out. As always, I made a few changes to the original recipe to appease my palate. 

 

The salmon with the creamy beans, delicate artichokes, and crisp fennel is melt in your mouth goodness. I feel confident you will adore this quick and simple recipe. 

 

Yield 2 - 3 servings

 

1 lb. salmon, cut into 2 or 3 pieces

4 Tbsp olive oil

Salt and pepper

1 garlic clove, minced

½ cup red onion, finely chopped

1 fennel bulb, halved and sliced thinly, save the fronds

1 can artichoke hearts, drained and sliced into sixths

1-15oz. can cannellini beans, drained and rinsed

2-3 cups arugula, coarsely chopped

 

Pat dry the salmon with a paper towel and season the fillets with salt and pepper. 

 

In a large non-stick skillet, add 2 Tbsp olive oil to the pan on medium-high heat. Once the oil is hot, carefully add the salmon filets skin side up and cover until the flesh is a golden caramel color. Remove the lid, turn the temperature down to medium-low, turn fish over skin side down, and replace the lid. Sauté until the fish is cooked through to your liking. Remove it from the heat and remove the lid. Remember, once you remove it from the heat, it will continue cooking for a few more minutes.

 

Heat the remaining 2 Tbsp of oil in a medium-size skillet on medium heat. Add the garlic, onion, and fennel and sauté for three minutes. Next, add the artichokes and beans and continue cooking for five minutes. Remove the pan from the heat add a couple of handfuls of chopped arugula and season to taste with salt and pepper.  

 

Spoon the bean mixture onto a plate or in a bowl and top with the salmon. Garnish with the fennel fronds and serve. 

 

Just Salt It, and enjoy!