Paprika Butter Salmon with White Beans

This one-pan supper pairs rich salmon with creamy white beans and silky greens. Paprika butter melts into the beans, creating a warm, smoky sauce without a long simmer.

Choose evenly sized salmon fillets so they finish together. Use a thermometer to check the thickest part; fish should reach 63°C / 145°F.

Ingredients

• 4 salmon fillets, about 140 g each
• 2 tablespoons olive oil
• 1 small shallot, finely sliced
• 2 garlic cloves, finely sliced
• 2 x 400 g tins butter beans, drained and rinsed
• 200 ml vegetable or chicken stock
• 120 g baby spinach
• 50 g unsalted butter, softened
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon sweet paprika
• 1 lemon
• A small handful of parsley, roughly chopped
• Sea salt and black pepper

Method

1. Heat the oven to 210°C. Season the salmon with salt and pepper.
2. Warm the olive oil in a large ovenproof frying pan. Cook the shallot for 3 minutes, then add the garlic and cook for 30 seconds.
3. Stir in the beans and stock. Simmer for 4 minutes, crushing a few beans against the pan to thicken the sauce. Fold in the spinach until it wilts.
4. Mix the butter with both paprikas, the finely grated zest of half the lemon, and a pinch of salt. Nestle the salmon into the beans and spread the paprika butter over each fillet.
5. Roast for 8–10 minutes, until the thickest part of the salmon reaches 63°C / 145°F; thicker fillets may need longer.
6. Squeeze over lemon juice and scatter with parsley. Spoon the beans into shallow bowls and set the salmon on top.

Swap the greens

Chopped kale or chard works in place of spinach. Add firmer greens with the stock so they have time to soften.

Time, portions and doneness

This recipe serves four. Allow about 10 minutes to prepare the ingredients and roughly 20 minutes to cook, adjusting for the thickness of the salmon and the behaviour of your oven.

Use a food thermometer at the thickest part of a fillet. FoodSafety.gov recommends 63°C / 145°F for fish. Do not rely on a translucent centre as a sign of safe doneness.

Get the beans right

Rinse canned beans and let them drain before adding them to the pan. Crushing a spoonful into the stock gives the sauce body without flour. If the pan becomes dry before the salmon finishes, add a small splash of hot stock around the fish.

Use an ovenproof pan with enough room to keep the fillets in one layer. If your frying pan cannot go into the oven, transfer the hot bean mixture to an ovenproof dish before adding the salmon.

Swaps and serving

Butter beans give a creamy texture, while cannellini beans are a useful alternative. Add kale or chard earlier than spinach because firmer leaves take longer to soften. Smoked paprika supplies most of the smoky flavour; sweet paprika alone makes a milder version.

Serve with lemon wedges and bread for the sauce. For a dairy-free variation, replace the paprika butter with olive oil mixed with paprika and lemon zest; the sauce will be less creamy.

Storing leftovers

Cool and refrigerate leftovers within two hours. Eat within two days or freeze, following Food Standards Agency guidance. Reheat until steaming hot throughout. Keeping salmon and beans in separate portions makes it easier to warm only what you need.

Related recipes

Try a meat-free white bean skillet or make a pot of roasted carrot soup for another day.