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Crispy Salmon

Crispy Salmon with White Beans and Kale

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We’re not sure why, but we can never get enough of the combination of creamy white beans and hearty kale. Here, the two are cooked down into a rich, tomato-laced side, which accompanies crispy-skinned salmon. Mediterranean garnishes of feta, olives, and oregano complete this simple yet elegant dinner.
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 840
  • Protein 55g
  • Total Carb 60g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • 15-ounce can white beans
    • 1
    • 15-ounce can white beans
  • oregano
    • 1/8 ounce
    • oregano
  • red bell pepper
    • 1
    • red bell pepper
  • dinosaur kale
    • 8 ounces
    • dinosaur kale
  • garlic
    • 2 cloves
    • garlic
  • Kalamata olives
    • 2 ounces
    • Kalamata olives
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • white wine
    • 3 tablespoons
    • white wine
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • salmon
    • 10 ounces
    • salmon
  • unsalted butter
    • 2 packets
    • unsalted butter
  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • 10" medium nonstick pan with lid

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Drain white beans and rinse. Rinse all produce. Set aside half of oregano sprigs for another recipe, then strip and finely chop leaves of remainder, discarding stems. Halve bell pepper lengthwise, discarding seeds and stem, and cut into ½-inch dice. Stack kale, trim and discard stems, then tear or roughly chop leaves into bite-size pieces. Mince garlic. Roughly chop olives.

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add crushed red pepper (skip or use half for less heat) and garlic. Cook, stirring, until fragrant, 1-2 minutes.

  3. Sauté Vegetables

    Sauté Vegetables

    Increase heat under pan with aromatics to medium high, and add bell pepper and kale. Cook, stirring, until vegetables begin to soften, 2-3 minutes. Add white wine and cook until liquid is reduced by half, about 1 minute more. Season with ¼ teaspoon salt and black pepper as desired.

  4. Simmer Beans

    Simmer Beans

    Add diced tomatoes and their juices and white beans to pan with vegetables. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until liquid has reduced and thickened, 6-7 minutes. Remove pan from heat and set aside. Meanwhile, pat salmon dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. 

  5. Sear Salmon

    Sear Salmon

    Heat 1 tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add salmon skin-side down and sear, pressing down with a spatula, until skin is crisp and brown, 3-4 minutes. Flip salmon, reduce heat to medium, and cover, keeping lid slightly ajar for steam to escape. Continue searing until flesh is cooked through and opaque, 3-5 minutes more.

  6. Plate Crispy Salmon

    Plate Crispy Salmon

    Return pan with beans and kale to medium heat to warm through. Once sizzling, stir in butter to melt. Then, stir in feta, chopped oregano, and olives to combine, and remove pan from heat. Taste and add salt and black pepper as needed, then divide white beans and kale between serving plates. Top with salmon, skin-side up, and dig in!

What is Plated?

  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

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  • 2. Get your customized box.

    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.