Creamy Salmon and White Bean Skillet
A high-protein, anti-inflammatory skillet meal that is quick, soft-textured, and easy to prepare on low-energy days.
Servings 2
Ingredients
- 2 salmon pouches or small cans drained
- 1 can cannellini or great northern beans drained and rinsed
- 2 cups baby spinach
- 1 cup frozen diced onion
- 1 tablespoon olive oil
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill or Italian seasoning
- Black pepper to taste
Instructions
- Heat olive oil in a nonstick skillet over medium heat.
- Add frozen onion and cook until soft.
- Stir in beans and spinach. Cook until spinach wilts.
- Gently fold in salmon, keeping pieces intact.
- In a small bowl, mix Greek yogurt, lemon juice, and seasoning.
- Reduce heat to low and stir mixture into skillet. Warm gently without boiling.
- Serve alone, over rice, or with whole-grain toast.
Notes
Soft texture makes this ideal during RA flares.
Use pre-cooked rice or frozen grains to reduce effort.
Swap salmon for rotisserie chicken if preferred. Protein: ~32g per serving
Use pre-cooked rice or frozen grains to reduce effort.
Swap salmon for rotisserie chicken if preferred. Protein: ~32g per serving