Herb-Crusted Salmon & Cannellini Beans

• Salmon(600 g)
• Cannellini Beans(2)
• Cherry Tomatoes(250 g)
• Baby Spinach(120 g)
• Garlic(3 cloves)
• Flat Leaf Parsley(20 g)
• Fresh basil(15 g)
• Breadcrumbs(50 g)
• Parmesan(25 g)
• Lemon(1)
• Olive oil(3 tbsp)
• Butter(20 g)
• Onion(1)
• Vegetable Broth(120 ml)
• Salt(1 tsp)
• Black pepper(1 tsp)
• Chili flakes(½ tsp)optional

Method

1. 1

   Heat the oven to 220°C. Finely chop {Fresh parsley}, {Fresh basil}, {Garlic}, and {Onion}. Zest and juice {Lemon}, then drain and rinse {Cannellini Beans}.

   ~14 min

2. 2

   Mix the chopped herbs with {Breadcrumbs}, finely grated {Parmesan}, half the lemon zest, {Butter}, {Olive oil}, half the {Salt}, and half the {Black pepper}. Place {Salmon} on a lined tray and press the herb crust over the top of each fillet.

3. 3

   Bake the salmon for 12 minutes, until the crust is golden and the fish flakes easily.

   ~12 min

4. 4

   Meanwhile, heat the remaining {Olive oil} in a large pan over medium heat. Cook {Onion} for 4 minutes until softened. Stir in {Garlic} and optional {Chili flakes} for 1 minute. Add {Cherry Tomatoes}, {Vegetable Stock}, the remaining {Salt}, and the remaining {Black pepper}, then simmer for 5 minutes until the tomatoes slump and the beans look glossy.

   ~10 min

5. 5

   Stir {Cannellini Beans}, {Baby Spinach}, and the lemon juice into the pan. Cook for 2 minutes until the spinach wilts and the beans are warmed through. Spoon the beans onto plates and top with the salmon. Finish with the remaining lemon zest.