3/4 C. chopped red onion (1/2- 3/4 medium) 

1 T. minced garlic (2-3 large cloves) 

2 tsp. crumbled dried sage 

2 tsp. canola oil 

1 can (15 1/2 ounces) no-salt-added cannellini beans, rinsed and drained 

1/2 C. fat-free, reduced-sodium chicken broth 

1/4 tsp. salt 

3 C. baby spinach 

2 tsp. flaxseed oil 

4 skinless salmon fillets (3 ounces each) 

Red-pepper flakes 

 

Combine the onion, garlic, 1 1/2 tsp. sage, and oil in a deep, wide skillet. Cover and cook over medium heat, stirring occasionally, for about 5 minutes or until the onion starts to soften. Add the beans, broth, and salt. Simmer for about 10 minutes. Stir the spinach into the beans and cook for another 2 to 3 minutes. Stir the flaxseed oil into the bean mixture. Remove the pan from the heat. Rub the salmon fillets with the remaining sage. Heat the remaining oil in a medium skillet or grill pan. Place the salmon fillets in the pan and cook for 3 to 4 minutes. Carefully turn each fillet and cook for 1 minute longer. Remove the fillets to 4 plates. Spoon the beans onto each plate. Serve with the pepper flakes.