By Marilyn
A fresh and simple meal that is quick and easy to prepare. Salmon goes well with a full bodied white wine like an oak aged Chardonnay or White Pinot Noir.
Serves 2
You will need...
- 2 tbsp of our bulk olive oil or Three Farmers roasted garlic and chili camelina oil
- 15 oz can Eden cannellini beans
- 1/2 cup chopped, pitted kalamata olives from our bulk
- 1 cup halved grape tomatoes
- 1 tbsp fresh rosemary chopped
- 1 tbsp lemon zest
- 2 salmon portions
- Juice of 1/2 lemon
- Salt and pepper to taste
Put it together...
Heat oil in a small skillet to med high, add the fish skin side down. When the fish has changed colour halfway up flip and continue to cook until the fish flakes easily with the fork. Remove salmon from pan and set aside. Sprinkle a little salt and pepper over the salmon.
Reduce heat to medium. Add rinsed and drained beans to the pan along with the olives, tomatoes, rosemary, zest and juice. Toss gently until the beans are warmed and the flavours have blended. After the beans are warmed divide between two plates and place salmon portions on top of beans, drizzle any remaining juice over top. Garnish with fresh rosemary sprigs and lemon wedges. Serve with a side salad or steamed vegetables.