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.

salmon fillet on top of beans and spinach on a plate

Print Recipe

5 from 2 votes

Pan seared salmon with spinach and beans

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

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main

Cuisine: Modern British

Servings: 2

Calories: 509kcal

Ingredients

metric - US cups

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

Not suitable for freezing

Nutrition

Tried This Recipe?Mention @RecipeCrumbs or tag #recipesmadeeasy on Instagram or Twitter

Step by Step Pan Seared Salmon with spinach and Beans

Name: Pan seared salmon with spinach and beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 salmon fillets; 1 tsp za'atar spice; 2 tsp rapeseed oil; 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)