Directions
- 1Season the salmon fillets with salt and pepper.
- 2Sear the salmon fillets in a hot pan on all sides until colored.
- 3Remove the salmon from the pan and set it aside.
- 4In the same pan, sweat the shallot and garlic with a pinch of salt.
- 5Mix in the whole cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
- 6Sauté for a few minutes.
- 7Add in a stock cube and 200ml water.
- 8Bring to a simmer.
- 9Tip in the butterbeans and leave for 5 minutes.
- 10Turn the heat right down.
- 11Add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan, and a crack of black pepper.
- 12Stir the sauce.
- 13Mix in the spinach and some chopped basil.
- 14Place the salmon fillets into the dish.
- 15Allow the salmon to warm through until cooked.
- 16Serve with extra basil sprinkled over the top and a grating of Parmesan.
Ingredients
- 2 salmon fillets
- 1 tin butterbeans
- fresh basil
- 200 g cherry tomatoes
- 8 sun dried tomatoes
- 1 shallot
- 2 cloves garlic
- handfuls spinach
- 2 tbsp half fat crème fraiche
- 0.5 tsp smoked paprika
- 1 chicken stock cube
- 1 lemon
- 15 g parmesan
- salt
- pepper
- 200 ml water
Equipment
pantongswooden spoonfork
Tips
- It’s hearty enough with the butterbeans but feel free to pair with rice or grain of your choice.
- Makes perfect leftovers.
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