Salmon & fennel with cannellini bean mash
Waitrose and Partners

Salmon & fennel with cannellini bean mash

4 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 large or 2 small fennel bulbs
  • 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


  1. 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.

  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.


Typical values per serving when made using specific products in recipe


1,982kJ/ 490kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars2 ratings