Creamy salmon with butter beans & spinach
13
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
An easy one-pan salmon dinner, thats on the table within half an hour.
Ingredients
Olive Oil
1 tablespoon(s)
Salmon, raw
4 fillet(s), medium
Garlic
3 clove(s)
Fish stock cube
1 cube(s)
Cherry Tomatoes
100 g
Spinach
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
Lemon
1 medium
Instructions
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.
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