Broiled Salmon with Herbed White Beans and Kale

Easy Broiled Salmon over Herby White Beans with Kale

Servings: 2 people

Ingredients

For the Rosemary Kale and White Beans

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup thinly sliced shallot
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tsp freshly chopped rosemary leaves (or 1 tsp dried rosemary)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 cups stem-removed, thinly shredded kale (lacinato or curly work well)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 (15-ounce) can great northern or cannellini beans, drained and rinsed
• Zest of 1/2 lemon
• 2 tbsp lemon juice (about the juice of 1 lemon)
• 1/4 cup low-sodium chicken or vegetable broth

For the Salmon

• 2 salmon filets (6–8 oz each)
• 2 tbsp extra virgin olive oil (1 tbsp per filet)
• 2 tsp Old Bay seasoning (or your preferred seafood seasoning)

Instructions

Make the Herby White Beans with Kale

1. Heat 2 tablespoons olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the minced garlic, sliced shallot, and crushed red pepper flakes (if using). Sauté, stirring, for about 2 minutes, until the shallot softens and the garlic is fragrant.
2. Add the rosemary, thyme, shredded kale, salt, and black pepper. Continue to cook, stirring often, until the kale has wilted, about 3–4 minutes.
3. Stir in the drained white beans, lemon zest, lemon juice, and broth. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the beans are warmed through and tender. Keep the skillet over low heat while you broil the salmon so the beans stay hot.

Broil the Salmon

1. Position a rack in the top third of the oven and preheat the broiler. Line a baking sheet with parchment paper.
2. Place the salmon filets skin-side down on the prepared baking sheet. Drizzle 1 tablespoon olive oil over each filet and evenly sprinkle the Old Bay seasoning (or seasoning of choice).
3. Broil the salmon on the top rack until it is cooked through and flakes easily with a fork, about 6–8 minutes depending on thickness. Watch closely to avoid overcooking.
4. To serve, divide the herby white beans and kale between two plates and top each with a broiled salmon filet. Taste and adjust seasoning with additional salt, pepper, or a final squeeze of lemon if desired.

Tips and Variations

• Leafy green swaps: If you don’t have kale, baby spinach or Swiss chard are good alternatives—adjust cooking time, as spinach wilts faster.
• Herb alternatives: If rosemary or thyme aren’t available, use a mix of oregano and parsley, or add a pinch of dried Italian seasoning.
• Make it protein-packed: Add a spoonful of plain Greek yogurt to the beans after cooking for extra creaminess and protein.
• Spice it up: Increase crushed red pepper flakes or serve with a drizzle of chili oil for heat.
• Oven alternative: If you don’t want to broil, bake the salmon at 425°F (220°C) for about 10–12 minutes, depending on thickness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve texture. Salmon is best enjoyed the same day, but it reheats well when warmed slowly to avoid drying out.

Additional Info

Author: Alex Snodgrass

Servings: 2 people