Here’s a fish-cooking tip that’ll change your dinner game: have patience. Let the skin crisp and keep yourself from moving, flipping, or poking that filet. When it’s crispy and crunchy, it’ll lift right up from the pan, and all of a sudden everyone will be arguing over who gets the last bit of salty, crunchy skin.
Active Time: 20 minutes
Total Time: 30 minutes
What You GetSalmon
What You’ll NeedOlive oil
Step 1: Peel and roughly chop the onion and 3 cloves of garlic. Drain the beans. Pat salmon dry and sprinkle generously on both sides with salt.
Step 2: Heat a large frying pan over medium-high heat. When pan is hot, add a big splash of oil, swirling so it covers the whole pan. Lay salmon filet skin-side down in pan (careful of oil splatters!) and don’t move it for about 10 minutes, until skin is very crisp and browned. Use a wide spatula to transfer salmon to a plate.
Step 3: In the same pan, add another splash of oil over medium heat. Saut�� the onion and garlic with a sprig or two of rosemary until softened and fragrant, about 2 minutes. Then stir in kale and cook until wilted, another 3 minutes or so. Add the beans, sprinkle with salt, and cook about 5 minutes until beans are warm, stirring sparingly to avoid mushing.
Step 4: Reduce the heat to low, adding a splash of water if the beans are too thick (if fish has cooled too much, place it on top of the bean mixture to warm a bit). Serve right in the pan, or fix plates of beans and greens with salmon on top, yogurt sauce on the side and lemon wedges to squeeze over it all.
Contains: milk, fish.