Crispy salmon fillet on a bed of chilli butter beans and spinach, topped with salsa verde.

I made this dish earlier this week and it had rave reviews (from my Dad based on a picture I sent him…) so I thought I’d write it down for you.

Note: this recipe is based on feeding two people.

Ingredients:

For the salmon:

• Two salmon fillets (bigger the better, amirite?)

• Paprika

• Olive oil

• Salt and pepper

For the chilli butter beans:

• One tin of butter beans, drained

• Four or five handfuls of spinach

• Olive oil

• Chilli flakes

• Salt and pepper

Salsa verde:

• Handful of flat leaf parsley

• A few leaves of basil

• A small handful of coriander

• 2 garlic cloves

• 3 anchovy fillets

• 1 tbsp capers

• Juice of 1/2 lemon

• Olive oil

Method:

Start off by making the salsa verde.

1. Finely slice the herbs and chop the anchovies and capers as small as possible

2.   Mince the garlic

3.   Add all of the above to a bowl and squeeze the lemon juice in and stir

4. Then add 7-10 tbsp of olive oil and stir again

5. Add salt and pepper to your taste and set aside

Now let’s make the salmon and butter beans…

1. Pat the salmon dry with kitchen paper and then season both sides with salt, pepper and paprika

2. Put 2/3 tbsp of olive oil in a non-stick pan and heat on a medium heat

3. Once the pan is hot, add the salmon skin side down and leave to cook for 4-6 minutes until the sides are beginning to appear cooked

4. While the salmon fillets are cooking, drain the butter beans and chop the spinach into smaller bits

5. You should be able to shake the pan and see the salmon move on its own. At this point, flip the salmon and you’ll see a crispy skin. Continue to cook for a further 3-4 minutes. Then, remove the salmon fillets from the pan and put on a plate and cover with foil

6. Add the butter beans and spinach to the pan you cooked the salmon in and cook until the spinach has wilted

7. Season the beans and spinach with salt, pepper and as many chilli flakes as you like

8. Once the spinach is ready, add the butter beans and spinach to your bowls/plates and spread out

9. Add your salmon fillets onto the butter beans and spinach

10. Drizzle the salsa verde over the beans and salmon and enjoy!

The final product!