Crispy skinned salmon with cannellini bean puree and broccolini, tomato and olives

Crispy skinned salmon recipe by Yummy Calories

Crispy skinned salmon is by far my favourite way to eat salmon. But today is not about salmon, it’s actually about broccolini. So I learnt something new today …. and I felt like such an idiot too after I found out. I felt so naive and ignorant. Anyway, so the new thing I learnt today was that broccolini is not a baby broccoli. Nope, nope, nope. It’s actually a cross between regular broccoli and Chinese broccoli (gai lan). Wow that blew my mind!

As I was munching on a stalk of it at dinner today, I had a new-found appreciation for this yummy vegetable. So anyway … what was I eating the broccolini with? Oh yeah, crispy skinned salmon … yum … kind of burnt the edges a bit because I got carried away thinking about this fact of the day. Still crispy though!


Serves 2 (approx. 651 calories per serve)

Prep time 20 mins
Cook time 30 mins

2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp lemon juice (reserve some lemon wedges)
1 sprig rosemary, take out stem
1 x 400g can of cannellini beans, retain water
100g grape tomatoes, halved
6 green olives, pitted
1 spring onion, sliced
2 salmon fillets, ski on
1 bunch broccolini

Note: I use this non-stick pan for frying the salmon.

Season the salmon fillets with 1 tbsp of olive oil, salt and pepper and set aside.

Combine the tomato, olives and spring onion in a bowl and set aside.

Heat the remaining olive oil in a pot and add garlic and rosemary, stirring until fragrant. Then add the beans, water and all and let it simmer until it has reduced by about a third. Then take off the heat and puree until smooth.

Heat a large non-stick frying pan over a medium-high heat and cook the salmon fillets, skin side first and then on all sides. Remove and let it rest for a few minutes.

Meanwhile, steam the broccolini. I zapped it in the microwave for a few minutes and then sauteed it in the pan that I cooked the salmon fillets in to soak up the juices and add a bit of a charred flavour to it.

Spoon the bean puree onto serving plates and top with the salmon, broccolini and tomato/olive mix. Serve with lemon wedges.


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