Honey-crust Salmon with White Beans & Spinach

Why not try this super-healthy dish?

Its a balanced meal, rich in protein and Omega3 and with lots of veg. And really easy to put together, just allow a little time for the fish to marinade and soak up lots of lovely flavour!


  • 2

    BigFish™ plain or Organic Salmon fillets, defrosted

  • 1 tbsp

    Vegetable oil

  • 1/2 tbsp

    soy sauce

  • 1 tsp

    clear honey

  • 1 tsp

    wholegrain mustard

  • 1/2

    lemon, juiced

  • 1

    400g can white beans eg. cannellini or butter beans

  • 1

    garlic clove, crushed

  • 1 pinch

    dried chilli flakes

  • 100g

    fresh leaf spinach, rinsed

  • 6

    cherry tomatoes on the vine


  • 1.

    To make the marinade, mix half the oil with soy sauce, honey, mustard and half the lemon juice in a shallow bowl. Now add the salmon fillets, turning the fish to coat. Cover and leave in the fridge to marinate for at least an hour before cooking, or overnight.

  • 2.

    Drain the beans in a colander and rinse with cold water. In a saucepan, gently heat the remaining olive oil and add garlic, the remaining lemon juice and chilli flakes. Now add the beans, stir and warm through on a low heat.

  • 3.

    While the beans are cooking, prepare the spinach. Pop it in a saucepan – if you’ve rinsed the spinach it should be wet enough to cook without additional water but add a tbsp of water if dry. Cover the pan and cook on a high heat for 1-2 minutes until cooked, then drain.

  • 4.

    Take the salmon from the marinade and fry in a hot pan or on a griddle for 2-3 minutes until lightly cooked through, adding the cocktail tomatoes after a minute to soften them.

  • 5.

    Crush the beans roughly with a potato masher or fork, add the spinach and mix, seasoning with salt and pepper.

  • 6.

    Pile the beans and spinach on a warmed plate and serve the salmon fillet and tomatoes on top. This recipe is a complete light meal or you can add bread or potatoes to make it more substantial.

  • “I love this dish, it's fresh, exciting and packs a big punch of flavour despite being oh-so-easy to cook!”

    Louise Coulbeck, Director

With thanks to Readers Digest Germany for the original inspiration.


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Preparation Time

10 minutes

Cooking Time

10 minutes