Grilled Salmon over Warm Tuscan Bean Salad

Ingredients

• 6 ounce baby spinach fresh
• 15 ounce beans white rinsed drained canned
• 2 teaspoons canola oil 
• 10.8 ounce campbell's® condensed golden mushroom soup healthy request® canned
• 1 small fennel bulb trimmed thinly sliced
• 3 cloves garlic minced
• 0.1 teaspoon ground pepper black
• 0.3 teaspoon kosher salt 
• 16 ounce salmon fillet 
• 0.5 cup water 

Equipment

• frying pan
• grill

Directions

1. Season the salmon with the salt and black pepper.
2. Spray the grill with the cooking spray and heat the grill to medium-high. Grill the salmon for 6 minutes or until it flakes easily when tested with a fork, turning the salmon over once halfway through the grilling time.
3. Remove the salmon from the grill, cover and keep warm.
4. Heat the oil in a 10-inch nonstick skillet over medium heat.
5. Add the fennel and cook for 5 minutes or until tender, stirring occasionally.
6. Add the garlic and cook and stir for 30 seconds.
7. Stir in the soup, water and beans. Increase the heat to medium-high and heat to a boil. Reduce the heat to low and cook for 5 minutes.
8. Arrange the spinach on a platter. Spoon the bean mixture over the spinach. Top with the salmon.