Serves
2
Prep Time
20 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, thinly sliced
- 2 small cloves garlic, crushed
- 1 teaspoon smoked paprika
- 125g punnet mini red and yellow tomatoes
- 400g can Edgell Butter Beans, undrained
- Finely grated zest and juice of 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- 2 small skinless salmon fillets, cooked following packet directions
- Sourdough toast, for serving
Edgell Butter Beans
Method
STEP 1Heat oil in a non stick frypan over medium heat. Add shallots, garlic and smoked paprika. Stir for 1 minute or until softened.
STEP 2
Add tomatoes, Edgell Butter Beans, lemon zest and juice. Cook for 5 minutes or until tomatoes are softened.
STEP 3
Stir through parsley and cook for a further minute. Serve beans with cooked salmon and sourdough toast.
Tips
For spice lovers, add a teaspoon of harrissa or chilli flakes when cooking shallots for a chilli kick!