The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Salmon, Garden Cannellini Beans & Smashed Minted Peas
A vibrant and creamy cannellini bean stew, with extra garden freshness thanks to the smashed peas, leafy mint, seasonal courgette and sweet leek. Top it all off with buttery responsibly-sourced salmon, grilled to perfection. It's a restaurant-worthy feast!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 leek
- 1 courgette
- 1 handful of fresh mint
- 4 salmon fillets (Fish)
- ½ tsp chilli flakes
- 150g peas
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 garlic clove
- 80g baby spinach
- 460g cannellini beans (cannellini beans, water, salt)
Nutritional Information
Calories: 559
Protein: 42g
Carbs: 24g
Fat: 31g
Crispy Salmon, Garden Cannellini Beans & Smashed Minted Peas
A vibrant and creamy cannellini bean stew, with extra garden freshness thanks to the smashed peas, leafy mint, seasonal courgette and sweet leek. Top it all off with buttery responsibly-sourced salmon, grilled to perfection. It's a restaurant-worthy feast!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large frying pan, a medium saucepan, a measuring jug & a sieve
Start the prep
- Thinly slice the leek and courgette into 1/2cm half-moons. Finely chop or crush the garlic. Drain the beans
Cook the salmon
- Heat the large frying pan with 2 tsp oil on medium-high heat
- Season the salmon with salt and pepper. Once the pan is hot, add the salmon (skin-side down) and cook for 4 mins, until crispy
- Place the salmon (skin-side up) onto the foil-lined baking tray. Grill for 14 mins, until cooked through
Time for beans
- Reheat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 3 mins, until softening Season with salt and pepper
- Add the courgette to the pan and cook for 4-5 mins
- Add the garlic and cook for 1 min, then stir in the cannellini beans, stock powder and 200ml water. Bring to the boil, then simmer for 5-6 mins, until the sauce has thickened
- Rinse the spinach, then add in the final minute of cooking, until wilted. Season with salt and pepper and add a splash of water if it's a little dry
Meanwhile, smash the peas
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the peas, cook for 2-3 mins, then drain and return to the pan. Lightly mash with a fork
- Pick the mint leaves from the stalks, roughly chop and add to the saucepan with 1 tsp oil, half the chilli flakes (to taste), a squeeze of lemon (or to taste) and a pinch of salt. Mix to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, add the juice of half the lemon to the beans and season with salt and pepper
- Share the bean stew between bowls, topped with the crispy salmon and peas. Serve with the remaining lemon wedges and Sprinkle with the remaining chilli flakes, for those who'd like it
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.