Recipe makes 2 servings.
Macros Per Serving: Protein: 53g | Fat: 18g | Carbs: 47g | Fiber: 16g | Calories: 583
INGREDIENTS:
- 2 wild-caught salmon filets
- 1 can cannellini beans, drained & rinsed
- 1 pint grape tomatoes, halved
- 2 leeks, trimmed & sliced
- 2 cloves garlic, sliced
- 1 jar artichoke hearts (reserve liquid)
- 2 cups chicken or vegetable broth
- Sea salt & black pepper, to taste
DIRECTIONS:
- In a deep frying pan sauté leeks, garlic, and grape tomatoes in a small amount of water. Season with salt and pepper.
- Once clear and wilted, add artichokes, cannellini beans, and 1 cup chicken broth. Allow to simmer on low heat for about 8 minutes.
- Add rest of chicken broth and reserve artichoke liquid and stir. Add salmon filets, seasoned with salt and pepper.
- Cover sauce pan and cook on low-medium heat until fish is fully cooked through, about 15 minutes.