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
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Step by Step Pan Seared Salmon with spinach and Beans
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- Pan fry the salmon skin side up for 3 minutes.
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- Turn over and cook for another 3 minutes before cooking for a minute each side. Remove from the pan and keep warm.
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- Cook the onions until softened then add the beans and toss over the heat for a minute or two.
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- Add the spinach to the pan.
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- Then add the crème fraîche.
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- Cook until he spinach has wilted
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- Pan seared Salmon with Spinach and Beans
Kirsty Hijacked By Twins
This is my ideal meal! I love salmon especially when it has a crispy top. Thank you for sharing with #CookBlogShare x
Corina Blum
I bet the za’atar seasoning on the salmon is delicious and the spinach and beans sound like a lovely accompaniment too – I really need to cook with salmon more often!
Mandy
I really love za’atar – it has such an amazing flavour doesn’t it. This looks really lovely and I like the idea of serving it as a starter.
Jacqueline Bellefontaine
Yes it’s a lovely spice mix and adds texture too.
Donna
I’ve got Salmon with garlic butter on my list this week, I love salmon but never know what to do with it, so thanks for another great idea! #CookBlogShare
Jacqueline Bellefontaine
Let me know if you try it I would love to know what you think.
Sheila Reeves
Love the sound – and look, of this, i need to be more adventurous with fish and this recipes means za’atar is now on my shopping list