This is a really quick dish to make and makes a very healthy, tasty mid-week meal. You could make double the amount for your main meal or lunch the following day. Packed with omega-3 fatty acids, this salmon dish is great for supporting hormone balance and overall well-being.
Serves 2
Ingredients
2 salmon fillets
1 tin butterbeans (drained and rinsed)
Handful of fresh basil
200g cherry tomatoes
8 sun dried tomatoes, drained from oil and chopped
1 shallot or quarter of a red onion
2 cloves garlic
Few handfuls of spinach
2 tbsp half fat crème fraiche
Smoked paprika
Chicken stock cube
1 lemon
Parmesan cheese grated
Method
Season the salmon fillets with salt and pepper. In a large, wide bottomed pan, sear on all sides until coloured. Remove and set aside.
In the same pan, sweat the shallot and garlic with a pinch of salt. Mix in the whole cherry tomatoes, sun dried tomatoes, 1/2 tsp smoked paprika and chopped basil stems.
Sauté for a few minutes, then add in a stock cube and 200ml water. Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper. Stir then mix in the spinach and some chopped basil. Allow to wilt.
Place the salmon fillets into the dish and allow to warm through until they are cooked.
Serve with extra basil sprinkled over the top and grating of parmesan.
You could serve this with rice, orzo, cous cous or wholewheat pasta on the side if you like but it works really well on its own also, maybe with a slice of sourdough bread. This has about 35g of protein per serving mostly from the fish and the beans.
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