Seared Salmon & Herby Cannellini Beans
with Blistered Cherry Tomato & Yoghurt Spread
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Channel your inner chef with elegant plating, where a swoosh of cool Greek-style yoghurt forms the base for parsley cannellini beans. Topped with blistered cherry tomatoes, seared salmon and a fresh cucumber salad, this dish finishes on a high note. This recipe is under 650kcal per serving.
Ingredients
1 packet
Snacking Tomatoes
1
Garlic
1 packet
Parsley
1
Cucumber
1 packet
Cannellini Beans
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Fish, Molluscs)
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Halve snacking tomatoes. Thinly slice garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook tomatoes, stirring occasionally, until blistered, 4-5 minutes.
• In the last minute, add garlic and cook until fragrant.
• Remove pan from heat, add a drizzle of vinegar, tossing to combine.
• Transfer to a bowl, season to taste with salt and pepper, then cover to
keep warm.
• Meanwhile, roughly chop parsley.
• Thinly slice cucumber (see ingredients) into rounds.
• Drain and rinse cannelini beans.
• In a medium bowl, combine cannellini beans, parsley and a generous drizzle of
olive oil and vinegar. Season to taste.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through,
2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of olive oil
and vinegar. Season to taste
• Spread Greek-style yoghurt over base of serving plates. Top with herby
cannellini beans and blistered cherry tomatoes.
• Divide seared salmon and cucumber salad between plates with beans. Drizzle
with olive oil to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the combination of flavours, though some found the salmon and cannellini beans mild and felt a sharper element was needed to cut through the richness.
- Ease of prep: Quick and straightforward to pull together, though a few noted the multiple elements made it feel busier than expected.
- Suggestions: Adding harissa to the yoghurt or balsamic vinegar to the salad leaves boosted the overall flavour noticeably. Some felt the cannellini beans needed more than just parsley, and one reviewer cooked the tomatoes and salmon together in an air fryer in about 10 minutes with great results.
- Leftovers: The beans and cherry tomatoes worked well as a lunch salad the next day.
- Portions: A few customers felt the salmon portion was on the smaller side for two people.
