Photo of Grilled salmon & chicory with cannellini bean mash by WW

Grilled salmon & chicory with cannellini bean mash

Points® value
Total Time
35 min
5 min
30 min
Cannellini beans make a lovely creamy mash that goes beautifully with fish


Calorie controlled cooking spray

4 spray(s)


1 large, finely sliced


2 clove(s), finely chopped

Cannellini Beans, cooked

2 can(s), large, drained

Chicken stock cube(s)

½ cube(s), 200ml stock

Olive Oil

1 tablespoon(s), extra virgin

Lemon Juice, Fresh

½ tablespoon(s)


1 zest(s) of 1

Dijon Mustard

½ teaspoon(s), heaped

0% fat natural Greek yogurt

80 g

Salmon, raw

4 fillet(s), medium


100 g, 2 quartered


  1. Mist a large frying pan with cooking spray and fry the onion over a medium heat for 10-12 minutes until softened and lightly caramelised. Add the garlic and fry for another minute. Tip in the beans and stock, bring to a boil, then turn down the heat and simmer for 4-5 minutes until most of the liquid has evaporated.
  2. Meanwhile, make a dressing by whisking together the olive oil, lemon juice and mustard. Season to taste.
  3. When the beans are ready, remove from the heat and blitz until smooth with a stick blender. Stir in most of the lemon zest and the yogurt. Season well, cover and keep warm.
  4. Heat a large griddle pan until smoking hot. Mist the salmon fillets on both sides with cooking spray, then griddle for 4 minutes on each side until cooked through. Set aside on a plate. Griddle the chicory for a minute on each side until coloured.
  5. Divide the mash, salmon and chicory among 4 plates. Drizzle over the dressing and scatter over the remaining lemon zest.


For garlic bean mash, replace the 2 cloves with a whole bulb of garlic, roasted in the oven until soft. Blitz with the beans until smooth.