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.

5 from 2 votes

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Pan seared salmon with spinach and beans

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A quick and easy to prepare fish dish. Perfect for a quick after work meal.

Course: Main

Cuisine: Modern British

Servings: 2

Calories: 509 kcal

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

metric - US cups

Method

1. Sprinkle the salmon fillets with za'atar spice.

2. 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.

3. Add the onion to the pan cook over a medium heat for a few minutes until softened and beginning to colour.
4. Add the beans and toss over the heat for a minute or two.

5. 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.

Recipe Notes

Not suitable for freezing

Nutrition Facts

Pan seared salmon with spinach and beans

Amount Per Serving

Calories 509 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 4g 20%

Cholesterol 105mg 35%

Sodium 566mg 24%

Potassium 1226mg 35%

Total Carbohydrates 39g 13%

Dietary Fiber 11g 44%

Sugars 3g

Protein 47g 94%

Vitamin A 98.1%

Vitamin C 23.1%

Calcium 23.4%

Iron 39.7%

* Percent Daily Values are based on a 2000 calorie diet.

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