Butter Bean, Pesto and Tomato Ragu with Salmon

Name: Butter Bean, Pesto and Tomato Ragu with Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 50g Parmesan Cheese, grated; 1 Lemon, juice and zest; 2 tbsp Olive Oil; 2 Cloves Garlic, peeled and chopped; 150g Green Pesto; 10g Basil, picked; 1 White Onion, peeled and chopped; 4 Fillets Salmon; 325g Baby Plum Tomatoes, halved; 2 Tins Butter Beans, drained; Maldon Salt, to taste

10m prep time

25m total time

Easy level

11 ingredients

We love this simple, tasty and super quick salmon dish. The perfect mid-week meal that has been such a massive hit with so many of our wonderful users. Try adding some crispy kale for texture and extra greenery.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C/180°C fan. Line a baking tray with parchment and place on the salmon fillets, skin side up. Season the fish with salt, pepper and a drizzle of oil. Pop to one side.

Step 2

Chop the onion and garlic and halve the tomatoes. Place a large frying pan on a high heat and add the remaining olive oil. Add the chopped onions and cook for 4-5 minutes with a large pinch of salt. Reduce the heat and add the garlic and cook for a further 2 mins. Pop the salmon into the oven to cook for 10 mins at this point.

Step 3

Tip in the halved tomatoes (add a pinch of chilli flakes if you'd like a bit of heat) and cook, with a lid on for 5-6 minutes until the tomatoes start to collapse.

Step 4

Season the dish with lots of black pepper and tip in the drained butter beans and pesto, fresh basil leaves and the grated hard veggie hard cheese. Heat through before adding the lemon zest. Remove the salmon from the oven and serve the bean ragu, topped with the salmon and a wedge of lemon on each plate.