Salmon & fennel with cannellini bean mash

Name: Salmon & fennel with cannellini bean mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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 clove/s garlic, crushed; 400 g can cannellini beans, drained and rinsed; 150 ml Cooks' Ingredients Vegetable Stock; ½ lemon, zest and juice

4.5 out of 5 stars(6) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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 clove/s garlic, crushed
400g can cannellini beans, drained and rinsed
150ml Cooks' Ingredients Vegetable Stock
½ lemon, zest and juice

Preheat the oven to 200ºC, 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.
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.
Divide the mash between plates and top with the roasted fennel, salmon, lemon zest and a sprinkle of fennel fronds.

Typical values per serving when made using specific products in recipe