Tuscan-Spiced Salmon with Creamy White Bean and Kale Stew

This rustic Italian-inspired dish brings together perfectly pan-seared salmon and a rich, velvety stew of cannellini beans, blistered tomatoes and tender kale. The creamy sauce, enriched with crème fraîche and Parmesan, ties everything together for a comforting yet elegant meal.

Ready in just 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The Tuscan heat spice adds a warm, aromatic kick, while the blistered tomatoes provide bursts of sweetness. Serve it in shallow bowls and top with extra Parmesan for a truly satisfying experience.

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Ingredients

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. If they don’t burst, gently press with a spatula. Transfer to a plate and wipe out the pan. Remove and discard large kale stems if needed.
2. Pat salmon dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (use 2 tsp for 4 servings), salt and pepper. Heat a drizzle of olive oil in the same pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
3. While salmon cooks, in a medium pot over medium-high heat, combine beans with their liquid, garlic powder, remaining Tuscan Heat Spice, ½ cup water (1 cup for 4 servings), salt and pepper. Cook, stirring occasionally, until liquid thickens and reduces, 4-6 minutes. Stir in kale and crème fraîche. Grate half the Parmesan directly into the pot. Cook, stirring constantly, until kale is tender, 3-5 minutes. Remove from heat and stir in blistered tomatoes. Taste and adjust seasoning.
4. Slice salmon into portions. Divide stewed beans and kale among shallow bowls. Top with salmon. Drizzle with olive oil and grate remaining Parmesan over top. Serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout or even chicken breast for a non-seafood option.

What can I substitute for crème fraîche?

Sour cream or full-fat Greek yogurt can be used in place of crème fraîche, though the flavor will be slightly tangier.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave.