Roast salmon with crushed butter beans

Roast salmon with crushed butter beans

A platter of flaky roast salmon is a real treat, and this recipe sees the noble fish paired with a bowl of creamy crushed butter beans dressed with piquant sherry vinegar and oil. An ideal dish to enjoy in the garden with a glass of white wine in the sunshine.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Drain the beans and place them in a pan along with the carrot, onion, garlic and thyme. Cover with fresh water, then place over a medium heat and bring to a simmer. Cook the beans until tender – this usually takes about an hour but it depends on the age of your beans (very old beans can take longer)
  2. Step 2

    While the beans cook, place the red onion and green pepper in a bowl and cover with the sherry vinegar. Set aside
  3. Step 3

    Preheat an oven to 250°C/ gas mark 9. Around 15 minutes before the beans are ready, place the salmon on a baking tray skin-side down and rub all over with a very thin layer of olive oil. Season heavily with salt and pepper, scatter with the sliced lemon and roast in the hot oven for 20 minutes
  4. Step 4

    Once the beans are cooked, drain off any liquid then use a wooden spoon to beat and mash the beans with the olive oil to create a chunky texture. Strain the onion and pepper and stir into the beans, along with some of the leftover sherry vinegar and some salt
  5. Step 5

    Serve up warm with the salmon, flaked into large chunks