Ingredients
  • 4 salmon fillets (skin-on)
  • 2 tbsp olive oil
  • 1 white onion, diced
  • 1 tsp paprika
  • 3 garlic cloves, minced
  • ½ cup sun-dried tomatoes, finely diced
  • ⅓ cup Kalamata olives, pitted and chopped
  • Handful of cherry tomatoes, kept whole
  • 1 x 400g can butter beans, drained & rinsed
  • 1 sachet Freja’s Instant Chicken Bone Broth (mixed with 250ml hot water)
  • 2 big handfuls fresh spinach
  • 3 tbsp crème fraîche
  • Zest of 1 lemon
  • Salt & freshly cracked black pepper, to taste

 

Method
  1. Pat salmon fillets dry and season well with salt and pepper. Heat 1 tbsp olive oil in a large deep pan over medium-high heat. Place salmon fillets skin-side down and sear for 3–4 minutes until the skin is crisp. Flip and cook another 2 minutes (they’ll finish in the sauce). Remove to a plate.
  2. In the same pan, add the remaining olive oil. Sauté onion for 3–4 minutes until soft and translucent.
  3. Stir in garlic, sun-dried tomatoes, and olives. Cook 1–2 minutes until fragrant.
  4. Add cherry tomatoes and let them blister slightly (2–3 minutes).
  5. Pour in the prepared bone broth and stir in the butter beans. Simmer gently for 5 minutes to let the flavours meld.
  6. Stir in crème fraîche, then fold through spinach until just wilted and season with salt, black pepper, and lemon zest.
  7. Nestle salmon fillets back into the sauce. Spoon the sauce over the top and simmer for 2–3 minutes until the salmon is just cooked through.
  8. Garnish with extra lemon zest, fresh basil and a drizzle of olive oil.
  9. Serve directly from the pan with crusty bread, rice, or orzo to soak up the sauce.