Salmon, Spinach & 5 Bean Medley

Rich, flaky salmon sits perfectly alongside our 5 Bean Medley, while sweet red onion, briny olives and warming spices bring plenty of depth and flavour. Finished with wilted spinach and fragrant fennel and nigella seeds, it's the kind of effortless midweek dinner you'll come back to again and again.
Written by Dr Rupy
20 minutes Serves 2 Beginner
Salmon, Spinach & 5 Bean Medley
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 small red onion, roughly chopped
  • 1 tsp nigella seeds
  • 1 tsp fennel seeds
  • 1 tbsp olives, chopped
  • 1 pouch Merchant Gourmet 5 Bean Medley
  • 100g frozen spinach, thawed
  • A splash of hot water
  • Sea salt and black pepper
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, skin on and lightly crushed
  • 2 small salmon fillets, skin on

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5 Bean Medley
5 Bean Medley
240G
  1. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Add the red onion and cook for 8–10 minutes until softened and beginning to caramelise.
  2. Stir in the nigella seeds, fennel seeds and olives. Season with sea salt and black pepper and cook for 1 minute until fragrant.
  3. Add the Merchant Gourmet 5 Bean Medley and spinach, along with a splash of hot water. Stir well, cover with a lid and cook for 5 minutes to allow the flavours to infuse.
  4. Meanwhile, heat the remaining olive oil in a separate frying pan over a medium-high heat. Add the crushed garlic and cook for 1 minute to infuse the oil.
  5. Season the salmon fillets well and place them skin-side down in the pan. Cook for 5–6 minutes until the skin is crisp and most of the fish is cooked through.
  6. Turn the salmon over and cook for a further minute until just cooked.
  7. Divide the warm bean mixture between two bowls and top with the salmon fillets.
  8. Finish with an extra pinch of sea salt and black pepper before serving.

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