Flavorful grilled salmon is served over a delicious, warm bean salad. It’s so easy to prepare, but the result is a restaurant-quality meal that’s sure to impress!
cost per recipe: $11.48
The price is determined by the national average.
pound salmon fillet (4 fillets)
teaspoon kosher salt
teaspoon ground black pepper
teaspoons canola oil
small fennel bulb (about 7 ounces), trimmed and thinly sliced (about 1 cup)
cloves garlic, minced
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup
can (about 15 ounces) small white beans, rinsed and drained
package (6 ounces) baby spinach
Season the salmon with the salt and black pepper.
Spray the grill with vegetable cooking spray and heat the grill to medium-high. Grill the salmon for 6 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through the grilling time. Remove the salmon from the grill, cover and keep warm.
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the fennel and cook for 5 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
Stir in the soup, water and beans. Increase the heat to medium-high and heat to a boil. Reduce the heat to low and cook for 5 minutes.
Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.