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Creamy One-Pan Salmon with Beans: A Protein-Packed Comfort Dinner

Name: Creamy One-Pan Salmon with Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 portions Salmon fillets, seasoned with salt, pepper, and Italian seasoning; Salt and black pepper, to taste; 1–2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, finely chopped; 2–3 garlic cloves, minced; 1 can (about 15 oz) white beans (cannellini or butter beans), drained and rinsed; 1/3–1/2 cup sun-dried tomatoes, chopped; 3/4–1 cup chicken or vegetable broth; 1/2–3/4 cup heavy cream; 1/3 cup grated Parmesan cheese; 2 cups fresh spinach, roughly chopped; Chopped fresh parsley or thyme, for garnish

This friendly, no-fuss skillet recipe brings tender, seared salmon together with a silky, bean-studded cream sauce for a weeknight meal that feels indulgent without the effort. Ready in about 30 minutes, it’s a great one-pan solution when you want something cozy, nutritious, and satisfying. For another creamy one-pot comfort dish you might like, check out this creamy one-pot beef pasta with garlic butter.

Why make this recipe
If you’re tired of complicated dinners that require ten pots and pans, this recipe is perfect because it keeps cleanup to a minimum while delivering layered flavors — crisp-seared salmon, aromatic garlic and onion, creamy broth, and hearty beans with bright sun-dried tomatoes. It’s also a balanced meal: protein from the salmon and beans, healthy fats from olive oil and salmon, plus greens from spinach. Finally, it’s flexible — easy to scale up for guests or simplify for solo nights.

Ingredients

Salmon fillets (4 portions), seasoned with salt, pepper, and Italian seasoning
Salt and black pepper, to taste
Italian seasoning
1–2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
2–3 garlic cloves, minced
1 can (about 15 oz) white beans (cannellini or butter beans), drained and rinsed
1/3–1/2 cup sun-dried tomatoes (oil-packed or rehydrated if dry), chopped
3/4–1 cup chicken or vegetable broth
1/2–3/4 cup heavy cream
1/3 cup grated Parmesan cheese
2 cups fresh spinach (or a generous handful), roughly chopped
Fresh parsley or thyme, chopped, for garnish

Step-by-Step Guide to Making Creamy One-Pan Salmon with Beans

Season the salmon

Pat salmon fillets dry with paper towels. Season both sides generously with salt, cracked black pepper, and a sprinkle of Italian seasoning to build a simple herb profile that complements the cream sauce.

Sear the salmon

Heat a large skillet over medium-high heat. Add the olive oil and butter; when the butter foams and the fat is shimmering, place the salmon fillets skin-side down (if skin-on) or presentation-side down. Sear for about 3–4 minutes per side, until a golden crust forms and the salmon is mostly cooked through but still slightly rare in the center. Remove the salmon from the skillet and set aside on a plate.

Sauté aromatics

In the same skillet (don’t wipe it out—the fond is flavor), reduce heat to medium and add the chopped onion. Sauté until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant, taking care not to burn it.

Build the creamy bean base

Stir in the drained white beans and chopped sun-dried tomatoes. Pour in the chicken or vegetable broth and the cream, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it reduce lightly for about 5 minutes so the sauce thickens and the flavors meld.

Add cheese and greens

Stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and stir just until the leaves wilt into the sauce, creating a silky, slightly thickened base.

Return the salmon

Nestle the seared salmon back into the skillet, spooning some of the sauce over each fillet. Cook for an additional 1–2 minutes to rewarm the fish and allow it to finish cooking through gently. Salmon will remain moist and tender if you avoid overcooking.

Garnish and serve

Remove from heat and garnish with chopped parsley or a few sprigs of thyme. Serve the salmon warm, spooning plenty of the creamy white bean sauce over each portion.

Directions

Season salmon with salt, pepper, and Italian seasoning.
Heat olive oil and butter in skillet. Sear salmon 3–4 minutes per side, then remove.
Sauté onion and garlic until fragrant.
Stir in beans, sun-dried tomatoes, broth, and cream. Simmer 5 minutes.
Add parmesan and spinach. Stir until spinach wilts.
Return salmon, spoon sauce over, and cook 2 more minutes.
Garnish with parsley or thyme and serve warm.

Best Way to Store Creamy One-Pan Salmon with Beans

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days at 40°F (4°C).
Freeze: While salmon’s texture changes with freezing, the sauce and beans can be frozen for up to 1 month at 0°F (-18°C). If freezing, separate the sauce from the salmon for best texture.
Reheat safely: Thaw frozen sauce overnight in the fridge, reheat gently over low heat, and add freshly cooked or warmed salmon just before serving to avoid drying out the fish.

Serving Ideas for Creamy One-Pan Salmon with Beans

Serve it as-is straight from the skillet for a rustic presentation, spooning the creamy beans over the salmon and finishing with fresh herbs.
Pair with simple starches: a scoop of buttery mashed potatoes, creamy polenta, or garlic-herb couscous soak up the sauce beautifully.
Add texture with a crisp side: a lemon-dressed arugula or mixed greens salad balances the dish’s richness, while roasted asparagus or blistered cherry tomatoes provide color and brightness.
For a lighter plate: serve over cauliflower rice or alongside steamed green beans to keep the meal lower-carb.

Tips to Make Creamy One-Pan Salmon with Beans
Q: How do I keep the salmon moist?
A: Sear the salmon quickly over medium-high heat to develop a crust, then finish in the sauce for just 1–2 minutes. Removing the fillets from the pan when they’re slightly underdone helps prevent overcooking.

Q: Can I make the sauce thicker or thinner?
A: If you want a thicker sauce, simmer a little longer to reduce it, or stir in an extra tablespoon of grated Parmesan. For a thinner, saucier finish, add a splash more broth or cream.

Q: What’s the best way to use sun-dried tomatoes?
A: If you have oil-packed sun-dried tomatoes, chop and use them directly for a rich, tender bite; if they’re dry-packed, rehydrate briefly in warm water or broth, then drain and chop.

Variation (if any)

Vegetarian swap: Replace salmon with thick pan-fried tofu or roasted portobello caps and use vegetable broth; add a drizzle of olive oil and a squeeze of lemon before serving.
Mediterranean twist: Substitute white beans with chickpeas, add a pinch of smoked paprika, and finish with crumbled feta instead of Parmesan for a tangy finish.

What makes this dish work
The success of this one-pan recipe comes from layering simple techniques—searing for texture, deglazing for depth, and finishing with cream and cheese for richness. The beans provide both body and heartiness, making the sauce substantial enough to serve as a main-course accompaniment. Sun-dried tomatoes inject concentrated sweet-tart flavor that pops against the creamy backdrop, and the spinach brightens the plate while adding nutrients.

Common mistakes and how to avoid them

Overcooking the salmon: Keep an eye on the fillets when you return them to the sauce; 1–2 minutes is usually enough to reheat and finish cooking.
A bland sauce: Don’t skip the pan fond (those browned bits) — deglaze with broth to pull up flavor, and taste for seasoning before serving.
Watery beans: Rinse canned beans well, but drain thoroughly so the sauce doesn’t become diluted. If the sauce is still thin, simmer to reduce.

Dietary swaps and tips

Dairy-free: Use canned full-fat coconut milk instead of heavy cream and omit Parmesan or use a dairy-free grated alternative; add a touch of nutritional yeast for savory depth.
Lower fat: Reduce cream to 1/4 cup and increase broth; finish with a teaspoon of butter for gloss instead of higher amounts of cream.
Gluten-free: This recipe is naturally gluten-free if the broth and seasonings are certified GF—double-check labels on pre-mixed Italian seasoning and broth.

FAQ
Q: Can I use frozen salmon?
A: Yes. Thaw salmon in the refrigerator overnight before cooking for best texture. If cooking from frozen, allow additional searing time and check that the interior has reached an opaque, flaky consistency.

Q: How long will leftovers keep?
A: Leftovers keep in the refrigerator for up to 2 days. The salmon will become firmer when chilled; reheat gently and consider making extra sauce to freshen the dish.

Q: Can I make this ahead of time?
A: You can prepare the creamy bean base a day ahead and store it refrigerated. Reheat gently, add the salad greens to wilt at the end, and sear fresh salmon to serve for a just-made texture.

What if I don’t have Parmesan?
Use Pecorino Romano for a saltier bite or a finely grated aged cheddar in a pinch; adjust salt accordingly.
Is it spicy?
No—this recipe is mild. Add a pinch of red pepper flakes when sautéing onions if you prefer heat.

Final thoughts on technique
Searing and pan deglazing are the unsung heroes here. That first caramelized crust on the salmon creates contrast to the creamy sauce, and scraping the fond into the broth ensures every bite is savory. Keep the skillet hot enough for searing but moderate it when you move to aromatics and the cream-based sauce so dairy doesn’t separate.

Conclusion
This Creamy One-Pan Salmon with Beans recipe is a reliable weeknight winner — quick to pull together, full of comfort, and flexible enough for swaps and leftovers. For inspiration on a related creamy bean preparation, try the Creamy Sundried Tomato Butter Beans recipe which uses similar flavor building blocks in a vegetarian format. If you’re collecting easy, fuss-free meals, the Healthy One Pan Meals collection is a great resource for more simple, single-skillet dinners.