Salmon with lemon butter beans
Crisp-skinned salmon on creamy butter beans warmed in lemon, garlic and butter with spinach. A proper dinner from one pan and a can.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 640 kcal
Ingredients
Method
Pat the salmon very dry and season all over with salt. Heat the oil in a large frying pan over medium-high heat and lay the fillets in skin-side down, pressing gently for the first few seconds so the skin stays flat.
Cook without moving until the skin is crisp and the flesh has turned pale about two-thirds of the way up the sides.
Flip and cook the other side until just done in the middle, then lift onto a plate.
Turn the heat to medium. Add the butter and garlic to the same pan and cook until the butter foams and the garlic softens.
Add the butter beans, lemon zest and water. Simmer, stirring and lightly crushing a few beans, until hot and saucy.
Stir through the spinach until wilted, then the lemon juice and herbs. Season, spoon into shallow bowls and top with the salmon, skin-side up.
Tips
- The salmon is ready to flip when it releases easily from the pan. If it sticks, give it another 30 seconds.
- Swap the butter for olive oil to make it dairy-free.
- Any white beans work here; cannellini are the easiest swap.
