Photo of Creamy salmon with butter beans & spinach by WW

Creamy salmon with butter beans & spinach

Points® value
Total Time
30 min
10 min
20 min
An easy one-pan salmon dinner, thats on the table within half an hour.


Olive Oil

1 tablespoon(s)

Salmon, raw

4 fillet(s), medium


3 clove(s)

Fish stock cube

1 cube(s), to make 250ml

Cherry Tomatoes

100 g


100 g

Reduced fat soured cream

150 ml

Butter Beans, cooked

1 can(s), large, drained

Parmesan Cheese

25 g

Parsley, fresh

1 sprig(s), fresh, chopped


1 medium, wedges to serve.


  1. Place half the oil in a large pan, over a medium high heat. Season the salmon fillets with salt and pepper. Then add carefully the salmon to the hot oil, skin side down. Cook for 6 minutes, until skin is crispy, then flip and cook for another 2 minutes.
  2. Reduce the heat to a medium and add the remaining oil. Add in the garlic and cook for 2-3 minutes, until fragrant. Add the cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add the spinach. Cook until spinach is beginning to wilt.
  3. Add in the stock and bring the mixture to a simmer, until the stock has reduced, about 3 minutes, then add in the soured cream and butterbeans and simmer for another minute.
  4. Add the soured cream, Parmesan and parsley, and stir to combine, then return the salmon to the pan and cook for 3 minutes, until the salmon is cooked through. Garnish with more herbs and lemon wedges.