A yummy and quick side to go with easy pan fried salmon. Served in a bed of fresh baby spinach. Healthy, nutritious, using mainly items you probably have in your pantry.
Prep time: 5 minutes Cooking time: 20 minutes
2 boneless salmon fillets with skin on
1 can of canellini or white beans
1 ripe tomato chopped into large chunks
1 small onion diced
2 red chillies chopped
3 cloves of garlic pounded into a paste with a good pinch of salt
6 green olives roughly chopped
1/2 cup white wine
1/2 lemon juiced
3 large handfuls of baby spinach leaves
4 tablespoons olive oil
Salt and pepper to taste
Heat 2 tablespoons oil in pan over medium heat, add crushed garlic to flavour oil, then add onions, and allow to simmer gently, add tomato chunks, olives and chillies, allow to simmer for 2-3 minutes.
Add canellini beans, half a cup white wine and simmer until wine is reduced and a thickish sauce. Turn off heat, cover and set aside.
Smother the salmon in the other 2 tablespoons of oil.
Heat a seperate non-stick pan, then place salmon fillets face down and cook on medium high heat until sealed an browned on flesh side, then add knob of butter and then over to cook skin side down for 5 minutes or so until skin is crispy and salmon is cooked to your liking.
Plate a bed of spinach leaves on plate.
Return beans to heat, add lemon juice and reheat. Add salt and pepper to taste.
Place 3-4 tablespoons of the bean mixture on top of the spinach, put salmon on the side and serve.