This incredibly easy but insanely delicious one pan salmon dish is a midweek winner. Ready in under 20 minutes, it’s creamy but has a light freshness that I think you all will love. It’s hearty enough with the butterbeans but feel free to pair with rice or grain of your choice.
You will need to serve 2
2 salmon fillets
1 tin butterbeans
Fresh basil
200g cherry tomatoes
8 sun dried tomatoes, drained from oil and chopped
1 shallot
2 cloves garlic
Few handfuls of spinach
2 tbsp half fat crème fraiche
Smoked paprika
Chicken stock cube
1 lemon
Parmesan
- Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.
- In the same pan, sweat the shallot and garlic with a pinch of salt. Mix in the whole cherry tomatoes, sun dried tomatoes, 1/2 tsp smoked paprika and chopped basil stems.
- Sauté for a few minutes, then add in a stock cube and 200ml water. Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
- Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper. Stir then mix in the spinach and some chopped basil. Allow to wilt.
- Place the salmon fillets into the dish and allow to warm through until they are cooked.
- Serve with extra basil sprinkled over the top and grating of parmesan.