We’re all so busy nowadays that it’s easy to get swept up in the chaos and make not-so-great health choices (believe us — there’s a Magnolia Bakery right next to our offices that calls to us every day!). But today is World Health Day: the perfect day to start making better choices.
Today, we vow to celebrate World Health Day by drinking more water, getting a full night’s sleep (get your Netflix fix early!), and heading into the kitchen to make a beautiful, healthy dish.
In our April issue, beloved Boston chef Barbara Lynch promised us: “You can make a great meal with four brilliant ingredients.” To prove her delicious point, Lynch cooked up a meal that is equal parts pretty and healthy. This dish of seared salmon with white beans and spinach is satisfying and loaded with Omega-3s, protein, and vitamins. Pro tip: whip up a batch of the gorgeous olive-lemon relish for fish, bruschetta or even a turkey sandwich.
Read on for the delicious and nutritious recipe.
4 tbsp. olive oil (divided)
1 lb. fresh spinach, tough stems removed, leaves well washed and dried
15 oz. can of white beans, rinsed and drained
Freshly ground black pepper
2 tbsp grapeseed or canola oil
4 salmon fillets, 5 to 6 oz. each, preferably skin on
Olive-Lemon Relish (optional; recipe follows)
Fleur de sel, or any coarse salt
1) Heat 2 tbsp olive oil in a large nonstick skillet on medium-high. Add spinach; toss gently. Once wilted, pour out any excess liquid.
2) Lower heat to medium-low, then add beans and 2 tbsp olive oil; heat for about 5 minutes. Season to taste with salt and pepper. Set aside
3) Heat grapeseed oil in another large skillet on medium-high. Once hot, add salmon fillets, skin-side down. Cook without moving them until skin is browned and crisp (3 to 5 minutes). Be patient. If you try to lift the salmon too soon, the skin will stick to the pan. Use a spatula to flip fish over; cook for another 3 to 5 minutes, or more as desired. Season with salt and pepper.
4) To serve, divide beans and spinach among four plates. Place salmon on top. Add a dollop of relish. Finish with a pinch of fleur de sel.
Makes: about 1 cup
½ cup pitted, chopped Picholine olives, or other green brine-cured olives
1 lemon, preferably Meyer, peeled, segmented, and chopped; juice squeezed and reserved
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
1 small shallot, finely chopped
½ tsp honey, plus more to taste if using a regular lemon
½ tsp wine vinegar, preferably chardonnay
¼ tsp kosher salt, plus more to taste
Freshly ground black pepper
In a medium bowl, gently toss together all ingredients, including the reserved lemon juice. Taste and add more honey, salt, and pepper, if needed.
This recipe was adapted with permission from Stir: Mixing it Up in the Italian Tradition, by Barbara Lynch.