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Za’atar Salmon with Herby Butter Beans

Za’atar Salmon with Herby Butter Beans
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5 from 1 review

This delicious, balanced dish makes the perfect weeknight dinner. It combines roasted salmon, seasoned with za’atar and chilli flakes, with creamy, herby butter beans, cooked with onion, garlic, lemon and white wine and finished with lots of fresh parsley and dill. Yum!

  • Prep Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Fish

Ingredients

Scale

For the salmon:

  • 4 salmon fillets 
  • 1 tbsp za’atar 
  • 1 tbsp aleppo chilli flakes, optional 
  • extra-virgin olive oil 

For the beans:

  • extra-virgin olive oil 
  • 1 onion, finely chopped 
  • 4 garlic cloves, thinly sliced
  • 2 x 400g tin good-quality butter beans
  • 1 lemon, juice and zest 
  • 120ml white wine
  • 1 handful fresh parsley, roughly chopped 
  • 1 handful fresh dill, roughly chopped   

Instructions

  1. Heat your oven to 200°C / fan 180°C.
  2. Arrange the salmon fillets in a single layer in a medium roasting tin. Season with the za’atar and aleppo chilli (if using), and some salt and pepper of course, and drizzle with extra-virgin olive oil. Rub the seasoning all over and let sit while you start on the beans. 
  3. Heat a splash of extra-virgin olive oil in a large frying pan or sauté pan over medium heat. Add the onion and season with salt and pepper. Cook, stirring frequently, until softened but not browned, 5 to 7 minutes. 
  4. Add the garlic and cook, stirring almost constantly, for 1 minute, then add the tinned beans (with their bean water), lemon juice and zest, and white wine. Season with salt and pepper and stir to combine. 
  5. Bring to a simmer then turn the heat down to medium-low and cook the beans, stirring occasionally, until ¾ of the liquid has evaporated and the beans are nice and soft, around 20 mins. 
  6. 10 minutes before the beans are done, pop your salmon in the oven and bake for 10 minutes, or until just opaque and easily flaked with a fork.
  7. Once the beans are nice and soft, remove the pan from the heat and stir in the fresh parsley and dill, along with a good drizzle of extra-virgin olive oil. Adjust the seasoning to your liking.  
  8. To serve, spoon some beans into a bowl and top with the salmon, then tuck in and enjoy. 

Notes

If you don’t have any Aleppo pepper, you can substitute it for half the amount of regular chilli flakes with an added pinch of smoked paprika. 

Find it online: https://zenaskitchen.com/zaatar-salmon-with-herby-butter-beans/

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