Ready and on the table in less than 30 minutes, this pan seared salmon with spinach and beans makes a perfect mid-week meal.
We all need quick and easy meals from time to time. After all, who wants to spend ages in the kitchen after a hard day at work. This salmon dish is perfect for just such an occasion. Quick to cook and really delicious too.
I have written the recipe to serve two but you can easily double the quantity to serve a family. I think it would also make an easy starter for a special dinner, in which case for four people I would double the fish but leave the spinach and beans the same.
I have used cannellini beans but haricot beans, broad beans, or borlotti beans would also work well. I used one 100g (4oz) packet of baby spinach leaves but you could add more if you want. Add a handful at a time until they just start to wilt to make it easier to get all the spinach into the pan without it spilling everywhere.
Za’atar is a prepared spice mix generally made with ground dried thyme, oregano, marjoram, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added. I get mine from Spice Mountain and this does have sumac which I think work really well with fish. Try this recipe if you would like to try to make your own.
Pan seared salmon with spinach and beans
for the salmon
- 2 salmon fillets
- 1 tsp za'atar spice
- 2 tsp rapeseed oil
for the spinach and beans
- 1 onion chopped
- 400 g can cannellini beans rinsed and drained
- 2 cloves garlic sliced
- 100 g baby spinach leaves
- 4 tbsp low fat crème fraîche
- salt and freshly ground black pepper
- za'atar spice to sprinkle
- Sprinkle the salmon fillets with za'atar spice.
- Heat the oil in a heavy-based non-stick frying pan and fry the salmon skin side up for 3 minutes. Turn over and cook for another 3-4 minutes. Turn the salmon fillets on the side, turning once and cook for 1 minute each side. Remove from the pan and keep warm.
- Add the onion to the pan cook over a medium heat for a few minutes until softened and beginning to colour.
- Add the beans and toss over the heat for a minute or two.
- Add the garlic and cook for a few seconds before adding the spinach. Stir-fry the spinach until beginning to wilt then add the crème fraîche and season well. Spoon onto serving plates and sprinkle with a little more za'atar spice . Place the salmon on top and serve.