This shelf holds a ready-to-eat lemon pepper salmon that needs only warmth and a vegetable to become dinner. Butter beans from the pantry turn it into a full meal that tastes fresher than the quick cooking time suggests.

Serves 2. 20 minutes, 8 at the stove.

About 8460 calories a serving, 299 g protein, 15 g carbohydrate, 808 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the butter beans through a colander and set them aside; drain the salmon and break it into bite-sized pieces.
2. Melt 2 tablespoons of butter in a large skillet over medium heat, add 2 sliced garlic cloves, and cook until the garlic just turns golden and fragrant, about 2 minutes.2 min
3. Pour in the drained butter beans and warm them through, stirring often, for 3 minutes; taste and add a pinch of salt and pepper if needed.3 min
4. Add 3 cups of baby spinach to the skillet and stir until it wilts completely, about 2 minutes, while the beans continue to warm.2 min
5. Fold in the salmon pieces gently and let everything heat through for 1 minute without stirring hard, until the salmon is warm but not broken apart.1 min

Note Swap the spinach for arugula or use frozen peas if spinach is not on hand. Leftovers keep refrigerated for two days and reheat gently in a skillet with a splash of water. Serve with crusty bread or over rice to catch the buttery pan juices.