Salmon with creamy leeks and butter beans
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Salmon with creamy leeks and butter beans
These pan-fried salmon fillets are served on a bed of creamy leeks and butter beans
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
557Kcal
Fat
30gr
Saturates
7gr
Carbs
21gr
Sugars
3gr
Fibre
12gr
Protein
35gr
Salt
0.2gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 1½ tbsp olive oil
- 2 leeks, washed, trimmed and thinly sliced
- 1 garlic clove, finely chopped
- 1 tsp fennel seeds
- 1 x 400g tin butter beans, rinsed and drained
- 100ml white wine
- 3 tbsp half-fat crème fraîche
- 2 x 120g salmon fillets
- a handful of flat-leaf parsley, leaves roughly chopped
- 2 lemon wedges
Step by step
- Heat 1 tablespoon of oil in a saucepan. Add the leeks with a pinch of salt. Cook gently, covered, for 8-10 minutes until softened. Stir in the garlic and fennel seeds, cook for 1 minute more. Tip in the butter beans and white wine. Simmer uncovered until the wine has reduced by half. Turn the heat down to low and stir in the crème fraiche. Keep warm.
- Pat the salmon fillets dry with kitchen paper and season on both sides. Heat the remaining oil in a frying pan over a high heat. Add the salmon and cook for 3-4 minutes on the first side, until the flesh is nearly opaque. Flip and cook for 1-2 minutes until just cooked through.
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Season the creamy leeks and butterbeans to taste and stir through the parsley. Serve with the salmon and lemon wedges to squeeze over. Delicious with wilted spinach.TipBulk it up
Serve with mash or new potatoes
Slim it down
Use cod fillets rather than salmon
