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 dried15 oz. can of white beans, rinsed and drainedKosher saltFreshly ground black pepper2 tbsp grapeseed or canola oil4 salmon fillets, 5 to 6 oz. each, preferably skin onOlive-Lemon Relish (optional; recipe follows)Fleur de sel, or any coarse saltRecipe:
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 aside3) 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 olives1 lemon, preferably Meyer, peeled, segmented, and chopped; juice squeezed and reserved2 tbsp extra-virgin olive oil2 tbsp chopped fresh parsley1 small shallot, finely chopped½ tsp honey, plus more to taste if using a regular lemon½ tsp wine vinegar, preferably chardonnay¼ tsp kosher salt, plus more to tasteFreshly ground black pepperRecipe:
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.