Tuscan Salmon & Stewed White Beans
with Kale, Blistered Tomatoes & Parmesan
- Milk
- Fish
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Pan-seared Tuscan-spiced chicken tops a velvety stew of cannellini beans, blistered tomatoes, and wilted kale, all simmered with crème fraîche and Parmesan for extra richness. Finished with a shower of Parmesan, this rustic dish brings cozy Italian comfort to your table.
Ingredients
4 ounce
Kale
1 tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Parmesan Cheese Block
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
4 ounce
Heirloom Grape Tomatoes
1 unit
Cannellini Beans
Not included in your delivery
Salt
Pepper
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add tomatoes; season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. TIP: If tomatoes aren't bursting, gently press them with a spatula to help them along. • Turn off heat; transfer to a plate. Wipe out pan. • Remove and discard any large stems from kale if necessary.
• Pat chicken dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You'll use the remaining Tuscan Heat Spice in the next step.) • Heat a drizzle of olive oil in pan used for tomatoes over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. • Transfer to a cutting board.
• While chicken cooks, in a medium pot over medium-high heat, combine beans and their liquid, garlic powder, remaining Tuscan Heat Spice, ½ cup water (1 cup for 4 servings), salt, and pepper. Cook, stirring occasionally, until liquid has thickened and reduced, 4-6 minutes. • Stir in kale and crème fraîche. Grate half the Parmesan block directly into pot. Cook, stirring constantly, until kale is tender, 3-5 minutes. • Remove from heat. Stir in blistered tomatoes. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide stewed white beans and kale between shallow bowls; top with chicken. Add a drizzle of olive oil; grate remaining Parmesan over top. Serve.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor:Â Many enjoyed the earthy, filling taste, though some found it bland and added extra spices like Aleppo pepper for depth.
- Ease of prep:Â Customers praised the dish as very easy to prepare, making it a convenient choice for weeknight dinners.
- Suggestions:Â Consider swapping kale for spinach to reduce toughness; add more tomatoes for extra flavor and texture.
- Leftovers:Â The combination of beans, salmon, and Parmesan cheese made for satisfying leftovers that reheated well.
