One Pan Tuscan Salmon

20 mins
Serves 2
instagram.com

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 in a hot pan on all sides until coloured.
  5. 5Sear in a hot pan on all sides until coloured.
  6. 6Sear in a hot pan on all sides until coloured.
  7. 7Remove and set to one side.
  8. 8Remove and set to one side.
  9. 9Remove and set to one side.
  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, then add in a stock cube and 200ml water.
  17. 17Sauté for a few minutes, then add in a stock cube and 200ml water.
  18. 18Sauté for a few minutes, then add in a stock cube and 200ml water.
  19. 19Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
  20. 20Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
  21. 21Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
  22. 22Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper.
  23. 23Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper.
  24. 24Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper.
  25. 25Stir then mix in the spinach and some chopped basil. Allow to wilt.
  26. 26Stir then mix in the spinach and some chopped basil. Allow to wilt.
  27. 27Stir then mix in the spinach and some chopped basil. Allow to wilt.
  28. 28Place the salmon fillets into the dish and allow to warm through until they are cooked.
  29. 29Place the salmon fillets into the dish and allow to warm through until they are cooked.
  30. 30Place the salmon fillets into the dish and allow to warm through until they are cooked.
  31. 31Serve with extra basil sprinkled over the top and grating of parmesan.
  32. 32Serve with extra basil sprinkled over the top and grating of parmesan.
  33. 33Serve with extra basil sprinkled over the top and 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 drained from oil and chopped
  • 8 sun dried tomatoes drained from oil and chopped
  • 8 sun dried tomatoes drained from oil and chopped
  • 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
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • chicken stock cube
  • chicken stock cube
  • chicken stock cube
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • parmesan
  • parmesan
  • parmesan
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 200 ml water
  • 200 ml water
  • 200 ml water
  • 15 g parmesan
  • 15 g parmesan
  • 15 g parmesan

Equipment

pan