Dive into this irresistible one-pan wonder! Flaky salmon, creamy coconut milk, and hearty cannellini beans come together with vibrant spinach and sun-dried tomatoes for a dish that's bursting with flavour. Packed with Omega-3s, protein, and fibre, it's a healthy, comforting meal that's ready in a flash! CHECKED
diced
minced
chopped
drained and rinsed
Heat the extra virgin olive oil in a large pan over medium heat. Dice the onion and mince the garlic cloves. Add the diced onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Season the salmon fillets with salt and black pepper. Place the salmon fillets skin-side down in the pan with the onion and garlic. Cook for 2-3 minutes in each side until the skin is crispy but the inside is still pink.
Pour in the coconut milk, add the spinach, chopped sun-dried tomatoes, and season with a pinch of salt and black pepper. Bring the sauce to a gentle simmer, until it reduces and thickens to a gorgeous, creamy consistency.
Drain and rinse the cannellini beans. Stir the cannellini beans into the sauce and heat through for 1-2 minutes.
Serve immediately and enjoy your delicious one-pan meal!
For an extra burst of flavour, add a squeeze of fresh lemon juice just before serving.
If you don't have cannellini beans, great northern beans or butter beans can be used as a substitute.
To make this dish even quicker, use pre-chopped onions and garlic.