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
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on(ContainsFish/Poisson, Seafood/Fruit de Mer)
Harissa Spice Blend
Vegetable Broth Concentrate
Feta Cheese, crumbled(ContainsMilk/Lait)
Tomato Sauce Base
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.