Chef Dustin bakes wild-caught salmon beneath a bright Castelvetrano olive tapenade, letting its briny richness melt into the fish as it cooks. Underneath, creamy cannellini beans, spinach, roasted peppers, and sweet corn simmer together in a comforting ragout with a splash of white wine.
Nutritional facts
Protein
43g
Carbs
24g
Calories
600kcal
Fat
37g
Ingredients
Wild Caught Salmon, Spinach, Canned Cannelini Beans, Corn, White Wine, Castelvetrano Olives, Canned Roasted Red Peppers, Butter, Extra Virgin Olive Oil, Lemon, Garlic, Lemon Juice, Anchovy Extract, Italian Parsley
Chef James Grody is a graduate of the prestigious Culinary Institute of America. Upon completing his degree, he worked with New York City’s top chefs to hone his skills. Grody moved from working in restaurants to hotels, where he learned how to organize dinners for 1,000 people. In 2012, he started his own company, Tailored Chef NYC, working primarily on corporate functions and with high-net-worth local families as their personal chef. He also has experience teaching recreational cooking classes at Sur La Table.
