Grilled Salmon over Warm Tuscan Bean Salad Recipe

Grilled Salmon over Warm Tuscan Bean Salad Recipe

  • 4 (4 ounce) salmon fillets
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • Vegetable cooking spray
  • 2 teaspoons canola oil
  • 1 small fennel bulb, trimmed and thinly sliced
  • 3 cloves garlic, minced
  • 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Golden Mushroom Soup
  • 1/2 cup water
  • 1 (15 ounce) can small white beans, rinsed and drained
  • 1 (6 ounce) package fresh baby spinach
  1. Season the salmon with the salt and black pepper.
  2. Spray the grill with the 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.
  3. 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.
  4. 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.
  5. Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.
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