Whip up a delicious and nutritious one-pan Tuscan salmon in under 20 minutes this Good Friday, and treat yourself to a dish that’s perfectly creamy, fresh, and packed with flavour
Looking for a quick and tasty meal this Good Friday? You’ll want to try this one-pan Tuscan salmon recipe, packed with fresh ingredients and ready in just 20 minutes.
We all know the struggle of coming up with need of a delicious yet simple dinner idea, and this one is a perfect weeknight winner, taking just a few minutes to make in the kitchen and bursting with flavour. It’s creamy, fresh, and packed with protein, it’s the perfect dish for any day.
One nutritionist on Instagram swears by it. Sunday Times best-selling author and founder of Epetome, Emily English, was keen to share the recipe with her followers as they all complimented her on it.
She shared a video of herself preparing the appetising meal and wrote in the caption: “This incredibly easy but insanely delicious one pan salmon dish is a midweek winner. Ready in under 20 minutes, it’s creamy but has a light freshness that I think you all will love. It’s hearty enough with the butterbeans but feel free to pair with rice or grain of your choice.”
READ MORE: Easter lamb roast blunder everyone makes that ruins the meal
Ingredients
2 salmon fillets
1 tin butter beans
Fresh basil
200g cherry tomatoes
8 sun-dried tomatoes, drained of oil and chopped
1 shallot
2 cloves of garlic
A few handfuls of spinach
2 tbsp half fat crème fraiche
Smoked paprika
Chicken stock cube
1 lemon
Parmesan
500kcal, 38g protein per portion.
You will need to serve 2
Method
1. Season the salmon fillets with salt and pepper. Sear in a hot pan on all sides until coloured. Remove and set to one side.
2. In the same pan, sweat the shallot and garlic with a pinch of salt. Mix in the whole cherry tomatoes, sun-dried tomatoes, 1/2 tsp smoked paprika, and chopped basil stems.
3. Sauté for a few minutes, then add in a stock cube and 200ml of water. Bring to a gentle simmer, tip in the butterbeans and leave for 10 minutes.
4. Turn the heat right down, add in 2 tbsp crème fraiche, the zest of a lemon, 15g grated Parmesan and a crack of black pepper. Stir then mix in the spinach and some chopped basil. Allow to wilt.
5. Place the salmon fillets into the dish and allow them to warm through until they are cooked.
6. Serve with extra basil sprinkled over the top and a grating of parmesan.
Her followers were quick to rave about the recipe. One person wrote: “I just made this for dinner tonight, it was delicious!” Meanwhile, a second person added: “fully recommend.” A third fan wrote: “This is one of the loveliest meals I’ve ever had. Thank you so much.”
READ MORE: St Tropez’s ‘fool-proof’ tanning mousse reduced from £30 to £12 ahead of Easter bank holiday