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+ servings

Easy Broiled Salmon over Herby White Beans with Kale

Serves: 2 people
5 from 11 votes


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 and thinly shredded kale I like to use lacinato or curly kale
  • 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, or the juice of 1 lemon
  • 1/4 cup low-sodium chicken or vegetable broth

For the Salmon:

  • 2 [6 - 8 ounce] filets of salmon
  • 2 tbsp extra virgin olive oil
  • 2 teaspoons old bay seasoning


Make the Herby White Beans with Kale:

  • Heat the oil in a large, non-stick skillet over medium heat. When hot, add the garlic, shallot, and crushed red pepper flakes and cook, stirring, until the shallot are slightly tender, about 2 minutes.
  • Add the rosemary, thyme, kale, salt and pepper and continue to cook, stirring, until kale is wilted, 3 to 4 more minutes.
  • Add the drained and rinsed white beans, lemon zest, lemon juice and broth to the skillet and bring to a simmer. Cook, stirring often, until the beans are tender and while you make the salmon.

For the Salmon:

  • Place the Salmon filets, skin side down, on a parchment lined baking sheet and turn your broiler on. Drizzle each of the filets with 1 tbsp of olive oil and then season with the old bay seasoning. Transfer to the top rack of the oven and cook until the salmon is cooked through and flakes easily with a fork, about 7 minutes.
  • To serve, divide the herby white beans amongst 2 plates and top with the broiled salmon.