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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1 tbsp

Harissa Spice Blend

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

398 mL

Cannellini Beans

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Garlic, cloves

170 g

Carrot

2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Peeler
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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.

6

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.