Broiled Salmon with White Beans and Kale

This is a variation of a favorite recipe of mine from Fine Cooking magazine. My version omits the bacon, increases the kale and adds heart-healthy olive oil for a healthier and still tasty Fall meal.

Broiled salmon with white beans and kale

Makes 4 servings

1-1/2 lbs salmon fillets
2 cloves garlic, coarsely chopped
1 bunch kale, washed and chopped
1 can canellini beans, drained
1 cup chicken or vegetable broth
1 tbsp chopped fresh thyme (or 1 tsp dried)
Olive oil, salt and pepper


  1. Heat broiler on high heat and position a rack 6 inches below it.
  2. While broiler heats, heat a drizzle of olive oil in a large skillet over medium high heat. Add garlic and stir briefly until softened. Add kale and stir until it begins to wilt, 1-2 minutes.
  3. Add the broth, beans and thyme to the skillet and stir to combine. Add salt and pepper to taste. Reduce heat to low, cover and simmer.
  4. Coat salmon lightly with olive oil and season with salt and pepper to taste. Broil until opaque in center, 7-10 minutes.

Time Savers:

  • Use a container of baby kale in place of the chopped kale.