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Salmon with Cannellini Beans En Papilote
En papillote is a French cooking method that translates to "in parchment" - it involves baking ingredients in parchment paper or foil which combines steaming + baking for a DELICIOUSLY soft, flavoursome result.
This recipe is by Karen Newby - registered nutritionist, specialising in menopause nutrition and author of The Natural Menopause Method Cookbook, where this recipe is from!
Did you know that what you eat can have a powerful impact on hormonal health? This recipe combines:
omega-3-rich salmon - supporting heart and brain health, while helping to reduce inflammationsalsa verde - providing antioxidant-rich dark green herbs full of vitamin C and beta carotene.BEANS - which WONDERFULLY make the base of this dish, adding creaminess while supplying protein, fibre, and minerals that support steady energy, bone health + hormone balance during menopause.
Ingredients
1 tsp ground turmeric
1 tsp paprika
3 tbsp olive oil
4 skinless salmon fillets (600g/1lb 5oz)
1 jar Queen Cannellini Beans or Organic White Beans - drained and rinsed
2 garlic cloves, thinly sliced
150g/5½oz cherry tomatoes, halved
1 small fennel bulb, very thinly sliced
40g/1½oz stoned Kalamata olives, torn in half
40g/1½oz capers, drained
40g/1½oz rocket
Finely grated zest of 1 lemon
Salsa Verde10g/¼oz fresh mint leaves
10g/¼oz fresh basil leaves
10g/¼oz fresh parsley leaves
40g/1½oz capers, drained
2 garlic cloves, roughly chopped
15g/½oz anchovies packed in olive oil (about 5), drained
2 tbsp apple cider vinegar
4 tbsp olive oil
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Directions
In a small bowl, mix together the turmeric and paprika with 2 tablespoons of the olive oil, ¾ teaspoon of salt and a good grind of black pepper. Brush this over the salmon fillets, and if time allows (don’t worry, if not), set aside in the refrigerator for about an hour to marinate.
Preheat the oven to 200°C fan/425°F/Gas 7.
Cut out four squares of baking paper, each about 40cm/16in wide. Fold each sheet in half and then cut to form a heart shape when opened.
Add the beans, garlic, lemon juice, tomatoes, fennel, olives, capers and 2 teaspoons of the remaining olive oil to a large bowl, along with 1/2 teaspoon of salt and a good grind of black pepper. Mix to combine and then divide between the four paper hearts, sitting the mixture to one side of the fold. Place a salmon fillet on top of each and then, to seal each package, fold the empty side of the heart over the filling. Working your way around, make tight, closely overlapping folds. Repeat for all four parcels and then place on a baking tray. Bake for about 15 minutes, until the fish is cooked through and the vegetables have softened.
Meanwhile, place all of the ingredients for the salsa verde, apart from the olive oil, in the small bowl of a food processor, along with a good grind of black pepper, and briefly blitz. Then, with the machine running, slowly pour in the olive oil to form a paste.
Open each parcel and drizzle over a good spoonful of the salsa verde. Top with the rocket, followed by the final teaspoon of olive oil and a sprinkle of the lemon zest.


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