Garlic Butter Salmon and Lemon White Beans

Lemon Garlic Butter Salmon with White Beans – A complete meal in one pan using minimal ingredients you already have in your kitchen! This garlic butter salmon is full of flavor and so easy to make! Salmon is marinated and pan-seared to flaky perfection, then creamy cannellini beans are tossed in the lemon garlic butter sauce and develop a rich, rustic flavor. This salmon and white bean recipe is an easy and delicious weeknight meal everyone will love. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Garlic Butter Salmon and White Beans

• 1 lb (450g) salmon filets, cut into 2 chunks
• 2 15oz cans cannellini white beans
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon hot sauce, optional (we used Sriracha)
• Juice of 1/2 lemon, divided
• 1/2 cup (125ml) low-sodium vegetable broth (or white wine)
• 1/2 stick butter
• 1 tablespoon minced parsley (or cilantro)
• Crushed red chili pepper flakes, optional
• Slices of lemon, for garnish

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the garlic butter salmon and cannellini beans: In a mason jar or a bowl, combine olive oil, minced garlic, soy sauce, hot sauce, lemon juice, salt, and pepper. Arrange salmon fillets in a shallow plate and pour the marinade over. Let sit while you prepare the white beans.

2. Wash and drain the beans in a colander.

3. Heat olive oil in a large cast-iron skillet over medium-low heat. Drain salmon fillets from the marinade and add to the skillet. Lower the heat and gently cook on both sides until golden brown. Salmon must cook on low to avoid burning the skin and marinade. Remove the salmon fillets from the skillet and set them aside to a plate.

4. Deglaze the skillet with vegetable broth. Bring to a simmer. Add butter, lemon juice, and the remaining salmon marinade. Give a quick stir to combine. Bring to a simmer.

5. Add the drained white beans and toss for 2 minutes to cook up in the sauce. Push beans to the side and add salmon back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices, and serve the garlic butter salmon and white beans immediately. Enjoy!

Photo credit: © Eatwell101.com

Tips for the salmon and white beans recipe

• Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan. In all cases make sure to cook the salmon over low heat to avoid burning the marinade.
• We know some cooks like to keep the liquid from the can of beans for cooking. Feel free to use it a little in the sauce, but don’t add too much of it, otherwise, the sauce will get too thick.

How and how long to store the salmon and white beans leftovers?

Keep the garlic butter salmon and cannellini beans leftovers in an airtight container in your refrigerator for up to 2 days. Reheat gently in the microwave.

More salmon recipes you might like

• Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes
• Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
• Honey Garlic Baked Salmon in Foil
• Tuscan Garlic Salmon Skillet with Spinach and Tomato

Photo credit: © Eatwell101.com