HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCal Smart Tomato Poached Salmon
Cal Smart Tomato Poached Salmon

Cal Smart Tomato Poached Salmon

with Cannellini Beans and Olives

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This dinner will wow you with its simplicity and robust flavours. Creamy cannellini beans add a wonderful texture to tender salmon. A sprinkling of feta makes this whole dish come alive!

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount

Tags:QuickCalorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Harissa Spice Blend

30 g

Mixed Olives


56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

398 mL

Cannellini Beans

¼ cup

Feta Cheese, crumbled


1 unit

Garlic, cloves

170 g


2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tsp


1 tbsp

Unsalted Butter*


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber12 g
Protein41 g
Cholesterol75 mg
Sodium1110 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then mince or grate garlic. Drain olives, then finely chop. Peel, then quarter carrot lengthwise, then cut into 1/4-inch pieces. Pat salmon dry with paper towels. Season with salt, pepper and half the Harissa Spice Blend.


Heat a large non-stick pan over medium-high heat. When hot, add 2 tsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Add carrots, tomato sauce base and remaining Harissa Spice Blend. Cook, stirring, often, until fragrant, 1 min.


Add cannellini beans, including liquid, olives, broth concentrate and 1 cup water (dbl for 4 ppl) to the pan with carrots. Season with salt and pepper, then stir. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until carrots soften slightly, 4-6 min.


Add spinach to the pan. Cook, stirring often, until spinach starts to wilt, 1-2 min.


Push beans and veggies aside in the pan, then add salmon. Cover and poach, flipping halfway, until salmon is cooked through, 5-6 min.** (TIP: Add 1/4 cup water [dbl for 4 ppl] if the poaching liquid reduces too much.) Add 1 tbsp butter (dbl for 4 ppl) to the pan, then stir gently to melt. Season with salt and pepper, to taste.


Carefully remove and discard salmon skin, if desired. Divide beans and veggies between plates. Place salmon on top, then spoon sauce from the pan over salmon. Sprinkle feta over top.