Ingredients
1 pound small red potatoes, quartered2 packages (6 ounces each) fresh baby spinach1/2 cup all-purpose flour2 teaspoons garlic salt, divided2 teaspoons paprika1/2 teaspoon pepper4 salmon fillets (6 ounces each)3 tablespoons butter, divided1 medium onion, halved and thinly sliced1 can (15 ounces) cannellini beans, rinsed and drained3/4 cup heavy whipping cream1/2 teaspoon dried thyme
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender, adding spinach during the last 2 minutes of cooking.
Meanwhile, combine the flour, 1 teaspoon garlic salt, paprika, and pepper in a shallow bowl. Coat salmon with flour mixture.
Cook salmon in 2 tablespoons butter in a large cast-iron or other heavy skillet over medium heat until fish just begins to flake easily with a fork, 3-5 minutes on each side. Remove and keep warm.
Saute onion in remaining butter in the same pan until tender. Add the beans, cream, thyme and remaining garlic salt. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain potatoes and spinach; add to skillet. Serve with salmon.
