mediteranian butterbean salmon
I love this dish as it is packed with flavor and the butterbeans make it a truly satisfying evening meal. If your family are not following the plan it is easy to adapt for them by adding pasta.
Serving 4
Ingredients:
4 Salmon fillets
2 Tins of butterbeans
200g Sundried Tomatoes
2 handfuls or baby plum tomatoes
2 small or 1 large white onion
4 cloves of garlic
fresh or dried basil
300ml chicken or veg stock
1 tsp Smoked paprika
1/2 tsp mixed herbs
1 lemon
feta cheese
2 tbsp natural yoghurt
2 handfuls of spinach
Method
Heat oil in a pan on med-high and season the salmon. Sear the salmon on both sides. Remove from the pan and set aside.
In the same pan add chopped onions and cook until transparent then add the garlic and dried basil with a sprinkle of salt. Mix in the fresh tomatoes, paprika and mixed herbs. Cook for a further 2 minutes.
Add the sundried tomatoes, drained butterbeans and stock then simmer for 5 minutes.
Reduce the heat and stir in the natural yoghurt, lemon zest and spinach. Add cracked black pepper to taste and stir.
Place the salmon filets on top and pop a lid on. Leave until the salmon is cooked through.
Sprinkle with feta cheese & basil leaves.
Serve and enjoy.
