Main Course
Creamy Butter Bean & Spinach with Lemon Salmon
Salmon fillets are air-fried to perfection and served atop a bed of creamy butter beans and spinach. This dish is a delightful combination of flavors and textures, with the tangy lemon adding a refreshing touch to the creamy sauce. It's a simple yet elegant meal that's sure to impress your guests or satisfy your family.
Makes 2 people · Prep 10 mins · Cook 25 mins · 13 ingredients · 8 steps
Ingredients
- 1 tbsp olive oil
- 2 leeks (washed, sliced)
- 1 garlic clove (minced)
- 2x 400g (drained weight 235g) tins butter beans (rinsed and drained)
- 300ml vegetable stock
- 4 tbsp creme fraiche
- 2 tsp plain flour
- 2 large handfuls spinach (chopped)
- 30g grated parmesan
- 2 salmon fillets
- Parsley (chopped)
- Chives (chopped)
- 1 lemon (juice and zest)
Method
- Soften the leeks. Heat the olive oil in a pan, then add the sliced leeks with a pinch of salt and cook for 5-10 minutes until softened.
- Add the garlic. Add minced garlic and cook for 1 minute more.
- Build the creamy beans. Incorporate butter beans, vegetable stock, flour, and creme fraiche into the pan. Simmer gently for 5-10 minutes until the sauce thickens.
- Dress the salmon. Meanwhile, drizzle olive oil on the salmon, along with a squeeze of lemon and some parsley.
- Air-fry the salmon. Air-fry the salmon at 180ºC for 10-12 minutes until fully cooked.
- Wilt in the greens. Add chopped spinach, parsley, and chives to the pan and let them wilt down for around 5 minutes.
- Finish with lemon and parmesan. To finish, stir in grated parmesan, lemon zest, and squeeze in lemon juice.
- Plate and serve. Serve the creamy butter beans topped with the cooked salmon, garnished with fresh parsley and chives.
Good to know
- Feel free to adjust the seasoning according to your taste preferences.
- Pair this dish with a side of roasted vegetables or crusty bread for a complete meal experience.
- Leftovers can be refrigerated and reheated for a quick and satisfying meal later.