Imported from TikTok

One-Pan Tuscan Salmon with Butterbeans

Name: One-Pan Tuscan Salmon with Butterbeans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 salmon fillets; salt (to season salmon and a pinch for the shallot and garlic); black pepper (to season salmon; plus a crack added to the sauce); 1 tin butterbeans (drained; tin size not stated); fresh basil (use stems in the tomato mixture, chopped leaves in the sauce, and extra to serve); 200 g cherry tomatoes (whole); 8 sun-dried tomatoes (drained from oil and chopped); 1 shallot; 2 garlic cloves; spinach (a few handfuls); 2 tbsp half-fat crème fraîche; 0.5 tsp smoked paprika; 1 chicken stock cube; 200 ml water; 1 lemon (zest for the sauce); 15 g Parmesan (grated into sauce, plus extra grated to serve); cooking oil (for searing the salmon; amount not stated)

Recipe by @emthenutritionist @emthenutritionist · TikTok

Imported by Danielle Davidson on SeeMeCook

Seared salmon is finished in a creamy, lemony tomato and butterbean sauce with spinach, basil, and Parmesan. A hearty one-pan meal, ready in under 15 minutes; serve as is or with rice or another grain.

2 servings15 minItalian

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Ingredients

2 salmon fillets
salt (to season salmon and a pinch for the shallot and garlic)
black pepper (to season salmon; plus a crack added to the sauce)
1 tin butterbeans (drained; tin size not stated)
fresh basil (use stems in the tomato mixture, chopped leaves in the sauce, and extra to serve)
200 g cherry tomatoes (whole)
8 sun-dried tomatoes (drained from oil and chopped)
1 shallot
2 garlic cloves
spinach (a few handfuls)
2 tbsp half-fat crème fraîche
0.5 tsp smoked paprika
1 chicken stock cube
200 ml water
1 lemon (zest for the sauce)
15 g Parmesan (grated into sauce, plus extra grated to serve)
cooking oil (for searing the salmon; amount not stated)

Steps

1
Season the salmon fillets with salt and pepper. Heat a pan until hot, then sear the salmon on all sides until coloured. Remove the fillets and set aside.
2
In the same pan, sweat the shallot and garlic with a pinch of salt.
3
Add the whole cherry tomatoes, chopped sun-dried tomatoes, smoked paprika, and chopped basil stems. Sauté for a few minutes.
4
Add the chicken stock cube and 200 ml water. Bring the liquid to a simmer.
5
Tip in the butterbeans and leave to simmer for 5 minutes.
6
Turn the heat right down. Add the crème fraîche, lemon zest, grated Parmesan, and a crack of black pepper, then stir.
7
Mix in the spinach and some chopped basil.
8
Place the salmon fillets back into the pan and allow them to warm through until cooked.
9
Serve with extra basil sprinkled over the top and additional grated Parmesan.

Notes

The post calls this “baked,” but the written method describes searing and finishing the salmon in a pan, with no oven step. It says the dish is ready in under 15 minutes and makes good leftovers. Rice or another grain is suggested as an accompaniment. Tin size and quantities for basil, spinach, salt, pepper, and oil are not specified.