Directions
- 1Season salmon fillets with salt and pepper. Sear in a hot pan on all sides until colored. Remove and set aside.
- 2In the same pan, sweat the shallot and garlic with a pinch of salt. Mix in the cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
- 3Sauté for a few minutes, then add a stock cube and 200ml water. Bring to a simmer, add butterbeans, and leave for 5 minutes.
- 4Reduce heat, add crème fraiche, lemon zest, 15g Parmesan, and black pepper. Stir, then mix in spinach and chopped basil.
- 5Place salmon fillets in the dish and allow to warm through until cooked.
- 6Serve with extra basil and Parmesan.
Ingredients
- 2 salmon fillets
- 1 tin butterbeans
- 1 bunch fresh basil
- 200 g cherry tomatoes
- 8 sun dried tomatoes
- 1 shallot
- 2 cloves garlic
- 1 few handfuls spinach
- 2 tbsp crème fraiche
- 0.5 tsp smoked paprika
- 1 chicken stock cube
- 1 lemon
- 15 g Parmesan
- 1 pinch salt
- 1 pinch pepper
- 200 ml water
Equipment
pan
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