Salmon with creamy spinach and beans
Pair salmon with cannellini beans for a wholesome meal that's rich in omega-3 fats and fibre. Recipe and image courtesy of Waitrose, waitrose.com
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 2
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- salt
- 1 tbsp Nonpareille capers, drained
- 260g pack Waitrose Essential spinach, washed
- 400g tin cannellini beans, drained, 4 tbsp liquid reserved
- ½ unwaxed lemon, zested and cut into wedges
- 3 tbsp crème fraîche
- 2 salmon fillets, skin removed
Method
Step 1
Heat the oil over a medium-high heat in a large, lidded frying pan, saucepan or casserole. Sweat the onion and garlic with a pinch of salt for 8 minutes, until soft and starting to turn golden. Add the capers and fry for 2 minutes.
Step 2
Add the spinach in batches, stirring until each batch has wilted. Stir in the beans, reserved bean liquid, lemon zest and crème fraîche.
Step 3
Nestle the salmon into the pan and season lightly. Lower the heat to a gentle simmer, cover with a lid and cook for 7 minutes until the fish is opaque, and flakes easily with a fork.
Step 4
Leave to stand off the heat for a minute, then add some lemon juice to taste. Serve in shallow bowls, with the lemon wedges for squeezing.