When cherry tomatoes are in season they will make a welcome colourful addition. For now a bit of tomato paste does the job.

 

Serves: 2

Prep: 5 min | Cook: 10–12 min

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Ingredients

• 2 salmon fillets (~450 g total), skin removed
• Salt and freshly ground pepper
• 1 tbsp olive oil
• 1 tbsp butter (optional)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Pinch chili flakes (optional)
• 1 tbsp tomato paste
• 120 ml vegetable stock
• 1 can cannellini beans, drained and rinsed
• Handful of leafy greens (spinach, arugula, etc.)
• Splash of vinegar (sherry or red wine)
• Olive oil for finishing

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Instructions

1. Sear the salmon
   Heat a large skillet over medium-high. Add oil (and butter if using).
   Season salmon with salt and pepper.
   Sear 2–3 minutes per side until browned.
   Remove to a plate.
2. Build the base
   Reduce heat to medium.
   Add garlic and cook 20–30 seconds.
   Stir in smoked paprika (and chili flakes if using).
   Add tomato paste and cook 1 minute.
3. Add liquid
   Pour in stock and stir, scraping the pan.
   Simmer briefly.
4. Add beans
   Stir in cannellini beans.
   Cook 2–3 minutes until slightly thickened.
5. Finish
   Return salmon to the pan.
   Add greens. Cover and cook on low 3–4 minutes, until greens wilt and salmon is cooked through.
6. Serve
   Finish with a small splash of vinegar and a drizzle of olive oil.

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I am smitten with canellinni beans. Why haven't I always called you the best?!