Salmon and White Bean Power Plate Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 9To prep: 5 minutesTo cook: 15-20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1440Calories: 344Protein: 34gFat: 16.8gSaturated Fat: 3.5gCarbohydrates: 10.2gCarbohydrates per 100g: 3gFibre: 7.3gSodium: 325mgPotassium: 1145mg Ingredients 4 x 120g salmon fillets 2 tablespoons olive oil 1 garlic clove, crushed 1 small brown onion, diced 400g can cannellini beans, rinsed and drained 1 punnet cherry tomatoes, halved Salt and black pepper for seasoning 250g baby spinach Lemon wedges Method Preheat barbecue or oven. Rub fillets with 1 tablespoon of olive oil and season with salt and pepper. Barbecue for approximately 8-10 minutes or until salmon begins to flake easily with a fork. If baking salmon in the oven, preheat to 180 degrees. Line a baking dish with baking paper and cook fillets for approximately 15-20 minutes or until your liking. Whilst salmon is cooking, heat remaining olive oil over medium heat in a large frypan. Add onion and sauté until softened. Add garlic and cook for 20 seconds or until fragrant. Stir in cannellini beans and tomatoes. Simmer for 3-4 minutes until tomatoes soften slightly. Stir in spinach and cook until wilted. Add a squeeze of lemon. Serve salmon with spinach mixture and lemon wedges.
