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    Salmon & fennel with cannellini bean mash

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    Salmon & fennel with cannellini bean mash

    Beans make a quick, tasty and fibre-packed mash, which goes beautifully with roast salmon and the gentle aniseed of fennel. Next time, try flageolet or butter beans for the mash instead.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    1 large or 2 small fennel bulbs
    2½ tbsp olive oil
    2 Waitrose 1 Alaskan Sockeye Salmon Fillets, skin removed 
    1 small leek, finely sliced
    1 garlic clove, crushed
    400g can cannellini beans, drained and rinsed
    150ml Cooks’ Ingredients Fresh Vegetable Stock
    ½ lemon, zest and juice


    1. Preheat the oven to 200˚C, gas mark 6. Trim the fronds from the fennel and set aside, then cut the bulb(s) into thin wedges, removing any tough pieces of core. Toss with 1 tbsp oil, season and spread out on a baking tray. Roast for 10 minutes. Brush the salmon with ½ tbsp oil, season, add to the baking tray and roast for a further 10 minutes.

    2. Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a medium heat. Add the leek and garlic; cover and sweat gently for 5 minutes. Add the beans and stock; simmer uncovered for 2 minutes, then squeeze in the lemon juice. Roughly crush with a potato masher or the back of a fork.

    3. Divide the mash between plates and top with the roasted fennel, salmon, lemon zest and a sprinkle of fennel fronds.

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    This recipe appeared within the September 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


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