Creamy Salmon and Spinach Beans

by Bold Bean Co
Star 4.3
    5m prep time
    20m total time
    Easy level
    9 ingredients

The best meals are made with just a few quality ingredients. This is low effort, low faff but absolutely delivers when you want that bit of indulgence, without it being too heavy. This is a weeknight staple, on the table in no time.

Method

Based on 2 servings, adjust as needed.

Step 1

Add the beans with 2 tablespoons of their bean stock (if cooking for 2) to a pan over a low-medium heat. Bubble away for a few minutes and then add the mascarpone and the spinach and stir to combine. Add a few more spoonfuls of the bean stock if it’s looking a little thick. Bubble away to let the spinach wilt, roughly 3-4 minutes.

Step 2

Add the lemon zest, the chopped herbs and season well with cracked black pepper. Flake in the salmon and gently fold into the mixture. Check for seasoning. Remove from the heat and allow to stand for 30 seconds-1 minute to thicken slightly.

Step 3

Serve into bowls. Finish with some cracked black pepper and a squeeze of lemon. Plus a drizzle of olive oil, if ya fancy!
  • Ingredients
  • Based on 2 servings
  • 1 Lemon, zested, plus extra wedges to serve 1 x Sainsbury's Lemons
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 0.5 Bunch Fresh Dill, roughly chopped 1 x Sainsbury's Bunched Dill 20g
  • 1 Jar Bold Bean Co. Queen Butter Beans, with their bean stock reserved 1 x Bold Bean Co Queen Butter Beans 570g
  • 250g Mascarpone 1 x Sainsbury's Mascarpone Cheese 250g
  • 150g Baby Spinach 1 x Sainsbury's Baby Leaf Spinach 200g
  • 1 tbsp Extra Virgin Olive Oil, to serve 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
  • 180g Cooked Salmon Fillets 1 x Sainsbury's Honey Roast ASC Scottish Salmon Portions x2 180g (Ready to eat)
  • 0.5 Bunch Fresh Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
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