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.
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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.