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One Pan Tuscan Salmon with butterbeans and sun-dried tomatoes in a skillet

One Pan Tuscan Salmon with Butterbeans & Sun-Dried Tomatoes

A comforting one-pan dish combining salmon, creamy butterbeans, and tangy sun-dried tomatoes, perfect for weeknights or a relaxed dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets Salmon fillets Use fresh salmon for best flavor.
  • 1 can Butterbeans (lima beans) Drain and rinse before use.
  • 1/2 cup Sun-dried tomatoes Use oil-packed for added flavor.
  • 2 cloves Garlic Minced.
  • 2 cups Fresh spinach
  • 2 tablespoons Olive oil For cooking.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.
  • 1/4 cup Heavy cream Or a lighter alternative.
  • 1 tablespoon Fresh herbs Basil or parsley, optional for garnish.

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic and cook until fragrant.
  3. Stir in sun-dried tomatoes and butterbeans, cooking for a few minutes.
  4. Push the mixture to one side of the skillet and place the salmon fillets on the other side.
  5. Season the salmon with salt and pepper.
  6. Pour in a splash of heavy cream and mix it with the butterbeans and tomatoes.
  7. Add fresh spinach and cover the skillet to cook until the salmon is flaky and the spinach is wilted.
  8. Serve warm, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet over low heat, adding a splash of water or broth to keep moist.