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Finished Salmon and Butterbean Bake

Salmon and Butterbean Bake

Farmersgirl Kitchen
A simple and easy bake to feed the whole family
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine British
Servings 6
Calories 473 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 garlic clove crushed
  • 800 grams can chopped tomatoes 2 x 400g cans
  • 939 grams can pink salmon 3 x 213 g cans salmon
  • 1 tablespoon chopped tarragon leaves
  • 800 grams can butter beans 2 x 400 g cans, drained and rinsed
  • 4 slices brioche bread blitzed into chunky breadcrumbs
  • Sea salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 190C/375F/Gas 5.
  • Heat a large sauté pan until medium hot, add the olive oil and onion and sweat for 5 minutes until just softened then add the garlic and cook for another 2 minutes.
  • Add the canned tomatoes and bring to a simmer, then reduce the heat and cook for 10 minutes until just thickened.
  • Season to taste with sea salt and black pepper then remove from the heat.
  • Meanwhile, place the salmon into a bowl and crush lightly with the back of a fork until well mixed then add the chopped tarragon, sea salt and black pepper.
  • Layer a third of the tomato sauce into a medium ovenproof dish then top with half the butter beans, half the salmon, then repeat with another third of tomato sauce, then remaining beans, salmon and last of the tomato sauce.
  • Top with the brioche breadcrumbs and place in the oven for 20-30 minutes until golden and bubbling.

Notes

Serve with a crisp green salad. 

Nutrition

Calories: 473kcalCarbohydrates: 37gProtein: 46gFat: 15gSaturated Fat: 4gCholesterol: 169mgSodium: 1342mgPotassium: 1100mgFiber: 8gSugar: 3gVitamin A: 470IUVitamin C: 14mgCalcium: 533mgIron: 5.3mg