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Overhead shot of a creamy one-pan salmon and beans dish with spinach and sun-dried tomatoes in a coconut sauce

Creamy Salmon and Beans (1-Pan, High Protein, Ready in 20 Minutes)

Servings 2
Prep Time 10 minutes

Ingredients
  

  • 1 salmon fillets, skinless
  • 1  yellow onion, finely chopped
  • 1 cloves of garlic, finely chopped
  • 6 sundried tomatoes, chopped
  • 1 handful spinach
  • 240 g light coconut cream 
  • 1 can cannellini beans, (can of 400g) drained
  • salt & pepper to taste

Instructions
 

  • Add a drizzle of oil on a non stick pan. 
  • Cook onion and garlic and when they are half ready add the salmon.
  • When the salmon is cooked on both sides but still a bit pink in the middle add the coconut milk, salt and spinach.
  • Let it simmer and reduce the milk down, the salmon will be ready by then.
  • When the sauce becomes a bit thicker it is ready, add the beans just for a minute so they warm up and it’s ready to serve straight away.

Video

Notes

  • This creamy salmon and beans recipe is naturally gluten-free, dairy-free, and low in carbs—making it a healthy, balanced meal you can whip up in under 20 minutes.
  • It’s high in protein and rich in omega-3 thanks to the salmon, while the beans add fibre to help keep you full and satisfied.
  • Using light coconut cream gives the dish a velvety texture without being too heavy—perfect for a comforting but nourishing dinner.
  • Everything cooks in just one pan, so there’s minimal mess and clean-up, making it ideal for busy weeknights.
  • Let the sauce thicken gently before adding the beans at the end so they warm through without breaking down.
Course: Main Course
Cuisine: Mediterranean
Keyword: beans, onepan, salmon