Tuscan Salmon and Butter Bean One-Pot

Ingredients

• Oil for frying
• Boneless salmon fillets — 4 pcs
• Smoked paprika — 1 tsp
• Oil — 1 tbsp
• Onion, finely chopped — 1 pcs
• Garlic cloves, finely chopped — 2 pcs
• Butter beans, drained — 400 g
• Fresh spinach, finely chopped — 60 g
• Semi-dried tomatoes — 10 pcs
• Single cream — 300 ml
• Chicken stock — 300 ml
• Fresh grated Parmesan — 50 g
• Fresh chopped herbs (parsley and rosemary) — 1 tbsp
• Salt
• Ground black pepper

Steps

1. Prep all vegetables, drain the butter beans and grate the Parmesan.
2. Heat a drizzle of oil in a large non-stick pan over medium heat.
3. Pat the salmon fillets dry. Mix the smoked paprika with the tablespoon of oil and brush this mixture all over the salmon.
4. Add the salmon to the pan skin side down and fry for about 3 minutes, until the paler cooked line reaches halfway up the fillets.
5. Turn the salmon and fry for another 2–3 minutes, until cooked through. Carefully peel off the skin and set the fillets aside (you can leave the skin on if you prefer).
6. Add the finely chopped onion to the same pan and fry for about 5 minutes until soft, then add the garlic and fry for 1 minute more.
7. Stir in the drained butter beans, chopped spinach, semi-dried tomatoes, single cream and chicken stock; season with salt and black pepper and stir to combine.
8. Bring the sauce to the boil, then simmer on medium heat for 5 minutes until it starts to thicken.
9. Stir in the grated Parmesan and the chopped herbs until the cheese has melted and the sauce is smooth.
10. Carefully nestle the cooked salmon fillets into the sauce and simmer for a further 2–3 minutes just to warm the salmon through.
11. Serve the Tuscan salmon one-pot with new potatoes or mashed potato and steamed vegetables, if you like.