Tomato Basil Salmon with Sauteed Spinach and White Beans

Ingredients:

• 1 pouch Le Sauce & Co. Tomato Basil Gourmet Pasta Sauce
  
  

• 2 salmon fillets (4–6 oz each), skin on or off
  
  

• 1 tbsp olive oil, divided
  
  

• 2 cups fresh spinach
  
  

• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
  
  

• 2 cloves garlic, minced
  
  

• Salt and black pepper to taste
  
  

• Optional: lemon wedges and fresh basil for garnish
  
  

Instructions:

1. Cook the salmon:
   Pat salmon fillets dry and season with salt and pepper.
   In a skillet over medium heat, add ½ tablespoon olive oil.
   Place salmon skin-side down (if using skin) and cook for 4–5 minutes until crispy. Flip and cook another 3–4 minutes until just cooked through. Remove and set aside.
   
   

2. Sauté the spinach and beans:
   In the same skillet, add the remaining ½ tablespoon olive oil.
   Add minced garlic and cook for 30 seconds until fragrant.
   Add spinach and sauté until just wilted, about 1–2 minutes.
   Stir in the white beans and cook another 2 minutes until warmed through. Season lightly with salt and pepper. Set aside.
   
   

3. Heat the sauce:
   In a small saucepan or the now-empty skillet, heat the Le Sauce & Co. Tomato Basil Pasta Sauce until warmed, about 2–3 minutes.
   
   

4. Plate and serve:
   Divide the spinach and white bean mixture between two plates.
   Top with the salmon fillets and spoon the warm tomato basil sauce generously over each.
   Garnish with lemon wedges and fresh basil if desired.
   
   

Why You’ll Love It

This dish is a perfect balance of comfort and freshness. The Tomato Basil Sauce is bright and herbaceous, enhanced with a touch of Spanish paprika, which pairs beautifully with the rich salmon and creamy white beans. The sautéed spinach adds a burst of greens, making this a complete and nourishing dinner for two—ready in just 30 minutes.