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.
Speedy Salmon with Puttanesca-style Bean Salad
Fresh, sustainably caught salmon goes great with our zingy butter bean salad. Studded with capers, juicy tomatoes, fresh basil and roasted pepper. Charred green beans add even more veg. A generous splash of red wine vinegar to make it sing.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 1 handful of fresh basil
- 2 shallot
- 110g baby tomatoes
- 20g capers (Water, Salt, Vinegar)
- 180g tomatoes (heritage mix)
- 240g green beans
- 4 salmon fillets (Fish)
- 25g honey
- 460g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tbsp red wine vinegar
- 2 pepper
Nutritional Information
Calories: 634
Protein: 42g
Carbs: 31g
Fat: 36g
Speedy Salmon with Puttanesca-style Bean Salad
Fresh, sustainably caught salmon goes great with our zingy butter bean salad. Studded with capers, juicy tomatoes, fresh basil and roasted pepper. Charred green beans add even more veg. A generous splash of red wine vinegar to make it sing.
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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 sieve & a large bowl
Grill the salmon
- Place the salmon onto the foil-lined baking tray (skin-side up). Drizzle with 2 tsp oil and season with salt and pepper
- Grill for 18 mins, until cooked through
Soften the veg
- Meanwhile, thinly slice the peppers. Trim and halve the green beans
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the green beans and pepper and cook for 5-6 mins, until soft and golden. Season with salt and pepper
Build the salad
- Finely slice the shallots. Cut the large tomatoes into 2cm wedges. Halve the small tomatoes. Drain and rinse the butterbeans. Roughly chop the capers
- In the large bowl, combine the vinegar, green harissa, honey and 1 tbsp oil. Season with salt and pepper
- Add the prepped veg, softened veg and butterbeans. Toss to coat in the dressing
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Roughly tear the basil over the salad, then serve on plates with the salmon on top
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