3/4 cup chopped red onion
1 tbsp minced garlic
2 tsp sage
2 tsp canola oil
1 can (15 1/2-oz) cannellini beans, rinsed and drained
1/2 cup fat-free, reduced-sodium chicken broth
1/4 tsp salt
3 cups fresh baby spinach
2 tsp flaxseed oil
4 (3 to 4-oz each) skinless salmon fillets
dash of red pepper flakes, optional
In a deep large skillet, combine the onion, garlic, all but 1/2 teaspoon of the sage, and half the oil. Cover skillet and cook over medium heat while stirring occasionally. Cook approximately 5 minutes or until onion begins to soften. Add the beans, chicken broth, and salt. Simmer mixture for 10 minutes. Stir in the spinach and cook another couple of minutes. Add the flaxseed oil and stir to blend; remove skillet from the heat.
Rub the remaining sage on the salmon fillets. Place the other half of the canola oil in a medium saucepan or a grill pan, if desired. Place salmon in the pan and cook 3-5 minutes. Carefully turn salmon and cook for another minute or two. Remove salmon to serving plates and spoon bean mixture around the salmon. Sprinkle the spinach with the red pepper flakes, if desired.