Provençal Pan-Seared Salmon with Tapenade Crust & Creamy White Bean Purée

Ingredients

• 4 fillets (6 oz each) salmon fillets, skin-on, patted dry
• 1 cup Kalamata olives (pitted), finely chopped
• 3 tbsp capers, drained, roughly chopped
• 1/4 cup fresh parsley, finely minced
• 2 tbsp fresh thyme, leaves only
• 4 cloves garlic cloves, minced
• 6 tbsp extra virgin olive oil, divided
• 1 tsp lemon zest, finely grated
• 2 cans (15 oz each) canned white beans (cannellini), drained and rinsed
• 1/2 cup vegetable broth, low-sodium
• 1 lb fresh asparagus, trimmed, cut into 3-inch pieces
• 6 cloves roasted garlic cloves, store-bought, or roasted fresh
• 8 leaves fresh sage leaves, whole
• 1 tsp sea salt, to taste
• 1/2 tsp cracked black pepper, to taste
• 1 tbsp red wine vinegar, for bean purée

Instructions

1. 1

   Prepare the tapenade crust: Combine chopped Kalamata olives, capers, fresh parsley, minced garlic, lemon zest, 1 tbsp olive oil, and 1 tbsp fresh thyme in a small bowl. Season with salt and pepper. Set aside.

2. 2

   Make the white bean purée: Heat 2 tbsp olive oil in a saucepan over medium heat. Add roasted garlic cloves and remaining fresh thyme, sauté for 1 minute until fragrant. Add drained white beans and vegetable broth, simmer for 5 minutes.