Grilled Salmon with Tuscan Beans in a White Wine Caper Sauce


OK, ya’ll know I LOVE to cook - so when Pier 33 Gourmet reached out to me about trying some of their seafood - I was obviously in 🙋🏻

This recipe is using their salmon, which is delicious and individually wrapped to make it super easy for when I pull things out of the freezer.

What you’ll need-

  • Salmon Filets (I used @pier33gourmet)
  • 1 can tuscan beans/canellini beans/navy beans
  • 3 cups of spinach (because we all know that ends up being one bite)
  • White wine
  • 2-3 tbsp Butter (I used vegan!)
  • 2 tbsp capers (and some of the juice from the jar)
  • 1/3 cup white wine 
  • 1 Tsp parsley
  • 3-4 garlic cloves - minced
  • Juice from one lemon 
  • Salt, pepper and crushed red pepper to taste 
  • Tsp olive oil 

Start by making the sauce for the salmon 

  • Preheat oven to broil 
  • In a cast iron or skillet - Sautee 2 minced garlic cloves and butter until garlic is brown (you can use olive oil instead if you’d like) 
  • Keep the skillet on the heat- add white wine
  • Add the juice from one lemon, capers, salt and pepper and crushed red pepper (to taste)
  • Allow to simmer for 4-5 minutes
  • Once sauce is well combined…. 

Prep the Salmon

  • Line a baking sheet with foil
  • Spread a little olive oil or cooking spray on the bottom of the pan to avoid sticking 
  • Add salmon onto baking sheet 
  • Slightly glaze the top of the salmon with the sauce
  • Cook 10-15 minutes on broil (watch closely!)

While Salmon is Cooking

  • Sautee remaining two garlic cloves with olive oil
  • Once garlic is brown add in spinach and cook until wilted
  • Add in cannellini beans, salt, pepper and crushed red pepper to taste
  • Sautee for 4-5 minutes (don’t let the beans get too mushy)

When Salmon is Cooked…

  • Remove from oven and spoon bean/spinach mixture onto a plate and top with the salmon
  • Add remaining sauce to top of salmon - option to add additional fresh lemon juice 

Side Note

  • If you want more sauce (I love more!) keep adding a little more wine, butter, capers and caper juice - let it simmer 

I hope you enjoy it! Let me know if you try it.