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pan fried salmon

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0,5 pieces piece Butternut Squash Butternut Squash
400 g g Bean Bean
2 handfuls handful Kale Kale
Rapeseed Oil Rapeseed Oil
4 tbsp tbsp Coconut Milk Coconut Milk
4 tbsp tbsp Chopped Tomatoes Chopped Tomatoes
0,5 tbsp tbsp Chilli Flakes Chilli Flakes
2 tbsp tbsp Mint Mint
2 pieces piece Salmon Salmon
Juice of a Lime Juice of a Lime

Pan Fried Salmon

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45 min


Fresh pan-fried salmon over spicy veg and beans

David Gillick has created this recipe forfresh pan-fried salmon that tastes great piled over the spicy, veg and beans. Full of good proteins and plenty of fibre this is a great recipe to make in advance or make in batch, freeze and simply just add the fish for a quick midweek family dinner.


Preheat oven to 200°C. Put the butternut squash on a baking tray and bake for 35 minutes. Remove from the oven and allow to cool. Mix 1 tbsp rapeseed oil with the coconut milk, chopped tomato, chilli and mint in a teacup.

Using a dessert spoon, scoop out mounds of squash and transfer to a saucepan over a medium heat. Add in the drained beans, olive oil and coconut mixture along with kale and cook for 5 minutes.

Stir frequently, or until the vegetables are tender and the beans warmed. In a separate pan heat 1 tbsp oil on a medium heat and then cook the fish for 4/5 minutes each side.

Serve the fish on the squash and beans with a squeeze of lime.