Ingredients

• 5 ounces salmon, skin off
• Kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed oil
• 1 teaspoon slivered garlic
• 1 teaspoon minced shallots
• 2 ounces canned cannellini beans, rinsed and drained
• 1 cup spinach
• 1 ounce lemon juice
• 1 ounce vegetable or fish stock
• 1 tablespoon capers, lightly chopped
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon fresh parsley, chopped

Instructions

1. Dry the salmon with a paper towel and season with salt and pepper. Heat a skillet with 1 tablespoon grapeseed oil over medium-high heat, add the salmon and sear for 3 minutes on each side.
2. Meanwhile, in a separate pan, heat the remaining tablespoon grapeseed oil over medium heat and saute the garlic and shallots until translucent, about 1 minute. Add the cannellini beans and warm for 2 minutes. Add the spinach and wilt for 1 minute.
3. Remove the salmon from the hot pan, add the lemon juice, stock and capers and reduce to make a glaze, 3 to 5 minutes. Add the butter and emulsify, turning off the heat and mixing until all is incorporated. Season with salt and pepper and add the parsley.
4. On a plate, add the cannellini and spinach mix. Place the salmon on top and spoon the sauce over the salmon.