Name: Slow Roasted Salmon, Asparagus + White Beans with Pickled Relish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 jar Organic White Beans - with their bean stock; 500g salmon / salmon fillets; 250g asparagus, woody ends removed; 70ml olive oil; 4 garlic cloves, skin removed; 1 lemon, thinly sliced; 70g cornichons, drained, roughly chopped; 1 small shallot, roughly chopped; 1 tsp wholegrain mustard; 1 tbsp olive oil; 15g fresh dill, roughly chopped; 1 tsp honey; A pinch of chilli flakes (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Slow Roasted Salmon, Asparagus + White Beans with Pickled Relish

This recipe is almost like confit-ing. Except, it's done in a fraction of the time with less olive oil. That's because we're making the most of our BEAN STOCK (the liquid that's in our jars of beans!). This liquid acts as a liquid thickener, adding creaminess and moisture to the dish for a real melt-in-the-mouth delicious flavour. It also acts as seasoning, meaning you don't need to add any extra.

The relish is KEY here to for adding a zesty lift.

Feeds: 4

Takes: 30 minutes

Ingredients

1 jar Organic White Beans - with their bean stock
500g salmon / salmon fillets
250g asparagus, woody ends removed
70ml olive oil
4 garlic cloves, skin removed
1 lemon, thinly sliced

For the Relish

70g cornichons, drained, roughly chopped
1 small shallot, roughly chopped
1 tsp wholegrain mustard
1 tbsp olive oil
15g fresh dill, roughly chopped
1 tsp honey
A pinch of chilli flakes (optional)

Made with:
Organic White Beans

Directions

step 1
Preheat the oven to 180 degrees (fan).
step 2
Tumble the beans with their liquid into an oven-proof baking dish - you want this to be fairly compact, so use a dish that’s small enough. Nestle the salmon in with the white beans, scatter over the asparagus, garlic cloves and top with the slices of lemon.
step 3
Pour over the olive oil to just cover the rest of the ingredients and season with black pepper and a pinch of salt over the salmon (the beans are already seasoned, so you won’t need too much extra).
step 4
Bake for 15-20 minutes.
step 5
Whilst the salmon is cooking, make the relish. Add the shallot, cornichons (with a splash of their vinegars), dill, honey, mustard and olive oil. Season with black pepper and a pinch of chilli flakes if you fancy. Stir to combine. Add a splash more oil to loosen, if you like.
step 6
Check on the salmon. As soon as it flakes, it’s ready. Use a slotted spoon to serve into bowls to release some of the excess oil, then top with the zesty cornichon relish.

Slow Roasted Salmon, Asparagus + White Beans with Pickled Relish

Ingredients

For the Relish

Made with: Organic White Beans

Directions

Made with: Organic White Beans

More Recipes

Made with:
Organic White Beans

Made with:
Organic White Beans