Directions
- 1Season the salmon fillets with salt and pepper.
- 2Sear in a hot pan on all sides until coloured.
- 3Remove and set to one side.
- 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, then add in a stock cube and 200ml water.
- 7Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
- 8Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper.
- 9Stir then mix in the spinach and some chopped basil. Allow to wilt.
- 10Place the salmon fillets into the dish and allow to warm through until they are cooked.
- 11Serve with extra basil sprinkled over the top and grating of parmesan.
Ingredients
- 2 salmon fillets
- 1 tin butterbeans
- fresh basil
- 200 g cherry tomatoes
- 8 sun dried tomatoes drained from oil and chopped
- 1 shallot
- 2 cloves garlic
- handfuls spinach
- 2 tbsp half fat crème fraiche
- smoked paprika
- chicken stock cube
- 1 lemon
- parmesan
- salt
- pepper
- 200 ml water
- 15 g parmesan
Equipment
pan
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