Photo of Salmon with white bean mash & a creamy lemon sauce by WW

Salmon with white bean mash & a creamy lemon sauce

Points® value
Total Time
25 min
5 min
20 min


Salmon, raw

4 fillet(s), medium

Calorie controlled cooking spray

8 spray(s)


2 large, finely sliced


2 clove(s), finely chopped

Cannellini Beans, cooked

2 can(s), large, drained

Vegetable stock cube

½ cube(s), 300ml stock

Half Fat Crème Frâiche

300 g

Lemon Juice, Fresh

1 tablespoon(s)

Chives, Fresh

1 tablespoon(s), finely chopped, plus extra to serve

Broccoli, raw

320 g, tenderstem


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. Put the salmon fillets onto the prepared tray, mist with cooking spray, then season and bake for 15-17 minutes until cooked through.
  2. Meanwhile, mist a large nonstick frying pan with cooking spray and fry the onions for 6-8 minutes over a medium-high heat until softened, then add the garlic and cook for a further 1 minute. Tip in the beans and 200ml of vegetable stock, then bring to a simmer and cook for 5-6 minutes, until all the liquid has evaporated. Remove from the heat then blitz to a smooth purée using a stick blender. Stir in 100g of the créme fraîche, season to taste, then set aside.
  3. Meanwhile, put the remaining crème fraîche into a small pan and warm over a low heat. Whisk in the remaining 100ml vegetable stock until well combined, then stir in the lemon juice and most of the chives.
  4. Steam the broccoli over a pan of boiling water for 3-5 minutes, until tender.
  5. Divide the mash between plates, top with the salmon and broccoli and spoon over the sauce. Serve garnished with the remaining chives.