Baked salmon fillets with four-bean and spinach cassoulet

Mixed beans add lots of flavours and textures, and baking the salmon on top with tomatoes makes it super quick.

Instructions

Preheat the oven to 200°C.

Heat the olive oil in an ovenproof pot over a medium heat. Add the garlic and cook gently for 2 minutes – don’t let the garlic brown otherwise it will taste bitter.

Add the beans and the wine and cook for a further 3 minutes gently, to allow the alcohol in the wine to evaporate. Remove from the heat and add the spring onions, cherry tomatoes and stock and stir together.

Place the salmon fillets, skin side down, on the top and put in the oven. Bake, uncovered, until the fish is cooked (about 10 minutes).

Remove from the oven; set aside the salmon on warm plates and stir the spinach leaves through the cassoulet. The heat of the dish will wilt the spinach.

Finish the dish with a squeeze of lemon juice to lift all those yummy flavours. Serve with salmon atop the cassoulet, garnished with a generous handful of chopped flat leaf parsley.

Variations

• Not keen on salmon? This recipe will work just as well with hapuka, monkfish or any 'meaty' firm-flesh fish.
• If you can’t get spring onions, use a small regular onion, adding it to the pan with the garlic.