ONE PAN TUSCAN SALMON

15 mins
Serves 2
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Directions

  1. 1Season the salmon fillets with salt and pepper.
  2. 2Season the salmon fillets with salt and pepper.
  3. 3Season the salmon fillets with salt and pepper.
  4. 4Sear the salmon fillets in a hot pan on all sides until colored.
  5. 5Sear the salmon fillets in a hot pan on all sides until colored.
  6. 6Sear the salmon fillets in a hot pan on all sides until colored.
  7. 7Remove the salmon from the pan and set it aside.
  8. 8Remove the salmon from the pan and set it aside.
  9. 9Remove the salmon from the pan and set it aside.
  10. 10In the same pan, sweat the shallot and garlic with a pinch of salt.
  11. 11In the same pan, sweat the shallot and garlic with a pinch of salt.
  12. 12In the same pan, sweat the shallot and garlic with a pinch of salt.
  13. 13Mix in the whole cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
  14. 14Mix in the whole cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
  15. 15Mix in the whole cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
  16. 16Sauté for a few minutes.
  17. 17Sauté for a few minutes.
  18. 18Sauté for a few minutes.
  19. 19Add in a stock cube and 200ml water.
  20. 20Add in a stock cube and 200ml water.
  21. 21Add in a stock cube and 200ml water.
  22. 22Bring to a simmer.
  23. 23Bring to a simmer.
  24. 24Bring to a simmer.
  25. 25Tip in the butterbeans and leave for 5 minutes.
  26. 26Tip in the butterbeans and leave for 5 minutes.
  27. 27Tip in the butterbeans and leave for 5 minutes.
  28. 28Turn the heat right down.
  29. 29Turn the heat right down.
  30. 30Turn the heat right down.
  31. 31Add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan, and a crack of black pepper.
  32. 32Add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan, and a crack of black pepper.
  33. 33Add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan, and a crack of black pepper.
  34. 34Stir the sauce.
  35. 35Stir the sauce.
  36. 36Stir the sauce.
  37. 37Mix in the spinach and some chopped basil.
  38. 38Mix in the spinach and some chopped basil.
  39. 39Mix in the spinach and some chopped basil.
  40. 40Place the salmon fillets into the dish.
  41. 41Place the salmon fillets into the dish.
  42. 42Place the salmon fillets into the dish.
  43. 43Allow the salmon to warm through until cooked.
  44. 44Allow the salmon to warm through until cooked.
  45. 45Allow the salmon to warm through until cooked.
  46. 46Serve with extra basil sprinkled over the top and a grating of Parmesan.
  47. 47Serve with extra basil sprinkled over the top and a grating of Parmesan.
  48. 48Serve with extra basil sprinkled over the top and a grating of Parmesan.

Ingredients

  • 2 salmon fillets
  • 2 salmon fillets
  • 2 salmon fillets
  • 1 tin butterbeans
  • 1 tin butterbeans
  • 1 tin butterbeans
  • fresh basil
  • fresh basil
  • fresh basil
  • 200 g cherry tomatoes
  • 200 g cherry tomatoes
  • 200 g cherry tomatoes
  • 8 sun dried tomatoes
  • 8 sun dried tomatoes
  • 8 sun dried tomatoes
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • handfuls spinach
  • handfuls spinach
  • handfuls spinach
  • 2 tbsp half fat crème fraiche
  • 2 tbsp half fat crème fraiche
  • 2 tbsp half fat crème fraiche
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 15 g parmesan
  • 15 g parmesan
  • 15 g parmesan
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 200 ml water
  • 200 ml water
  • 200 ml water

Equipment

pantongswooden spoonfork

Tips

  • It’s hearty enough with the butterbeans but feel free to pair with rice or grain of your choice.
  • Makes perfect leftovers.