Sweet and Smoky Paprika Salmon with Creamy Skillet Beans

This is the type of winter meal that soothes the soul. The salmon is caramelized on the outside and tender in the center; it’s served over lemony beans that soak up every bit of flavor. It’s the kind of one-skillet meal that feels special, yet comes together so easily any day of the week.

1. Pat salmon dry. In a small bowl, mix paprika, brown sugar, garlic powder, salt, and pepper. Rub evenly over the salmon, pressing gently so it adheres.

2. Heat olive oil in a large skillet over medium-high heat. Place salmon in skillet and cook 3-4 minutes, until the bottom is deeply golden and caramelized. Flip and cook another 2–3 minutes until just cooked through. Remove from skillet and set aside. 

3. Reduce heat to medium. Add olive oil to the skillet. Add shallot and  garlic and cook 1-2 minutes, or until softened. 

4. Add beans and broth. Simmer 5 minutes, lightly mashing some beans with a potato masher to create a creamy texture.

5. Stir in lemon zest, lemon juice, salt, cayenne pepper, and spinach. Cook until spinach wilts. Stir in parmesan.

6. Nestle salmon back into the beans and serve. 

Sweet and Smoky Salmon with Creamy Skillet Beans

Serves 4

All you need:

Salmon

4 salmon fillets (4–6 ounces each)

1 ½ teaspoons paprika

1 teaspoon brown sugar

½ teaspoon garlic powder

½ teaspoon kosher salt

1/8 teaspoon black pepper

1 tablespoon olive oil

Beans

2 tablespoons olive oil

1 shallot, finely diced

3 cloves garlic, minced

1 (15 ounce) can white beans (cannellini or great northern), drained and rinsed

1 (15 ounce) can garbanzo beans,drained and rinsed

½ cup low-sodium chicken or vegetable broth

Zest of 1 lemon

1 tablespoon fresh lemon juice

1/4 teaspoon salt

Pinch cayenne pepper 

2 large handfuls baby spinach

¼ cup Parmesan 

1. Pat salmon dry. In a small bowl, mix paprika, brown sugar, garlic powder, salt, and pepper. Rub evenly over the salmon, pressing gently so it adheres.
2. Heat olive oil in a large skillet over medium-high heat. Place salmon in skillet and cook 3-4 minutes, until the bottom is deeply golden and caramelized. Flip and cook another 2–3 minutes until just cooked through. Remove from skillet and set aside. 
3. Reduce heat to medium. Add olive oil to the skillet. Add shallot and  garlic and cook 1-2 minutes, or until softened. 
4. Add beans and broth. Simmer 5 minutes, lightly mashing some beans with a potato masher to create a creamy texture.
5. Stir in lemon zest, lemon juice, salt, cayenne pepper, and spinach. Cook until spinach wilts. Stir in parmesan.
6. Nestle salmon back into the beans and serve.