Creamy Salmon and Beans (One-Pan, High Protein, Ready in 20 Minutes)
Video
Ingredients
- 2 salmon fillets, 240g, skinless
- 1 yellow onion, finely chopped
- 1 cloves of garlic, finely chopped
- 6 sundried tomatoes, chopped
- 1 handful spinach
- 240 g light coconut milk, (from a can)
- 1 can cannellini beans, (400g can, 240g drained)
- salt & pepper, to taste
Instructions
- Add a drizzle of oil to a non-stick pan.
- Cook the onion and garlic until soft, then add the salmon.
- Once the salmon is cooked on both sides but still slightly pink in the middle, pour in the coconut milk, sun-dried tomatoes, salt, and stir in the spinach.
- Let everything simmer gently so the milk reduces — the salmon will finish cooking at the same time.
- When the sauce thickens, add the beans for the final minute just to warm them through.
- Serve immediately while the sauce is creamy and the salmon is perfectly tender.
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.