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 with Puttanesca-style Butterbean Salad
Fresh, responsibly-sourced salmon fillet goes great with a zingy and punchy butter bean salad. Flecked with capers, juicy tomatoes, fresh parsley and roasted pepper. Charred green beans add even more veg. A generous splash of red wine vinegar to make it sing.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 160g green beans (use half)
- 110g baby tomatoes (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp red wine vinegar (use half)
- 20g capers (use half) (Water, Salt, Vinegar)
- 1 roasted red pepper (use half) (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 shallot (use half)
- 1 salmon fillet (Fish)
Nutritional Information
Calories: 694
Protein: 43g
Carbs: 27g
Fat: 46g
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 shallot
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 160g green beans
- 2 salmon fillets (Fish)
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 20g capers (Water, Salt, Vinegar)
- 110g baby tomatoes
- 1 tbsp red wine vinegar
Nutritional Information
Calories: 649
Protein: 43g
Carbs: 27g
Fat: 41g
Crispy Salmon with Puttanesca-style Butterbean Salad
Fresh, responsibly-sourced salmon fillet goes great with a zingy and punchy butter bean salad. Flecked with capers, juicy tomatoes, fresh parsley 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 oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a sieve & a large mixing bowl
Salmon time
- Heat the medium frying pan with 1 tsp oil. Once hot, add the salmon fillets and cook for 3 mins on each side
- Transfer to the baking tray (skin side down) and bake for 15 mins / air fryer 6-8 mins, or until cooked through
Cook the green beans
- Trim the green beans
- Return the frying pan to high heat with 1 tsp oil. Once hot, add the green beans and cook for 4-5, until golden. Season with salt and pepper, then add to the large bowl
Prep the veg
- Finely slice the shallot. Halve the tomatoes
- Drain and rinse the beans. Roughly chop the capers. Thinly slice the pepper
- Add everything to the large mixing bowl with the vinegar, garlic herb paste and 1 tbsp oil. Toss to combine
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Roughly chop the parsley and mix into the salad (to taste)
- Serve the salad on plates with the salmon on top
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