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Tuscan Salmon & Stewed White Beans

Tuscan Salmon & Stewed White Beans

with Kale, Blistered Tomatoes & Parmesan
Avram Salzmann
Avram SalzmannUpdated on February 24, 2026
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Calories
720 kcal
Protein
47g protein
Difficulty
Medium
Allergens:
  • Milk
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

4 ounce

Heirloom Grape Tomatoes

1 unit

Cannellini Beans

2 tablespoon

Crème Fraîche

(Contains: Milk)

4 ounce

Kale

1 unit

Parmesan Cheese Block

(Contains: Milk)

1 tablespoon

Tuscan Heat Spice

1 teaspoon

Garlic Powder

10 ounce

Salmon

(Contains: Fish)

Not included in your delivery

teaspoon (tsp)

Salt

teaspoon (tsp)

Black Pepper

1 tablespoon (tbsp)

Olive Oil

/ per serving
Calories720 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber13 g
Protein47 g
Cholesterol110 mg
Sodium850 mg
Potassium1430 mg
Calcium310 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Paper Towel
Large Pan
Can Opener
Medium Pot
Grater

Cooking Steps

Prep & Blister Tomatoes
1
  • 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.

Cook Chicken
2
  • 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.

Make Stew
3
  • 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.

Finish & Serve
4
  • 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.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many enjoyed the earthy, filling taste, though some found it bland and added extra spices like Aleppo pepper for depth.
  • Ease of prep: Customers praised the dish as very easy to prepare, making it a convenient choice for weeknight dinners.
  • Suggestions: Consider swapping kale for spinach to reduce toughness; add more tomatoes for extra flavor and texture.
  • Leftovers: The combination of beans, salmon, and Parmesan cheese made for satisfying leftovers that reheated well.
AI-generated from customer reviews

Reviews from our home cooks

S
Sara TurnerCooked for 2 people
|Sep 11, 2025
J
Jennifer ThomasCooked for 2 people
|Sep 15, 2025
S
Sarah VossCooked for 2 people
|Sep 8, 2025
J
Janene ScarverCooked for 2 people
|Sep 13, 2025
C
Christine OmCooked for 2 people
|Sep 19, 2025
K
Katie RobinsonCooked for 2 people
|Dec 28, 2025
S
Sarah HaskinCooked for 2 people
|Sep 13, 2025

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