Paprika Butter Salmon with White Beans

This one-pan supper pairs rich salmon with creamy white beans and silky greens. Paprika butter melts into the beans, creating a warm, smoky sauce without a long simmer.

Choose evenly sized salmon fillets so they finish together. The centre should still look slightly translucent when you take the pan from the oven.

Ingredients

• 4 salmon fillets, about 140 g each
• 2 tablespoons olive oil
• 1 small shallot, finely sliced
• 2 garlic cloves, finely sliced
• 2 x 400 g tins butter beans, drained and rinsed
• 200 ml vegetable or chicken stock
• 120 g baby spinach
• 50 g unsalted butter, softened
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon sweet paprika
• 1 lemon
• A small handful of parsley, roughly chopped
• Sea salt and black pepper

Method

1. Heat the oven to 210°C. Season the salmon with salt and pepper.
2. Warm the olive oil in a large ovenproof frying pan. Cook the shallot for 3 minutes, then add the garlic and cook for 30 seconds.
3. Stir in the beans and stock. Simmer for 4 minutes, crushing a few beans against the pan to thicken the sauce. Fold in the spinach until it wilts.
4. Mix the butter with both paprikas, the finely grated zest of half the lemon, and a pinch of salt. Nestle the salmon into the beans and spread the paprika butter over each fillet.
5. Roast for 8–10 minutes, until the salmon flakes at the edges but remains juicy in the centre.
6. Squeeze over lemon juice and scatter with parsley. Spoon the beans into shallow bowls and set the salmon on top.

Swap the greens

Chopped kale or chard works in place of spinach. Add firmer greens with the stock so they have time to soften.