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Marry Me Salmon and Butter Bean Bowl

with Charred Courgette and Creamy Sun-Dried Tomato Sauce
Anushka Magan
Anushka MaganUpdated on November 04, 2025
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Get 50% off your first box & free treats for 2 months!
Calories
: 
571 kcal
Protein
: 
35.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Garlic Clove

2 unit(s)

Medium Tomato

1 unit(s)

Courgette

(May contain traces of: Celery)

200 grams

Salmon Fillets

(Contains: Fish)

1 pinch

Chilli Flakes

1 carton(s)

Butter Beans

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

½ tsp

Sugar for the Sauce

1 tbsp

Honey

Energy (kJ)2391 kJ
Energy (kcal)571 kcal
Fat33.5 g
of which saturates12.7 g
Carbohydrate30.7 g
of which sugars16.7 g
Dietary Fibre11.8 g
Protein35.1 g
Cholesterol80 mg
Salt2.7 g
Potassium0.4 mg
Calcium40 mg
Iron1.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Grater
•Knife
•Bowl
•Large Frying Pan
•Baking Tray

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

While it heats, peel and grate the garlic (or use a garlic press).

Cut the tomatoes into 2cm chunks. Trim the courgette and slice into 1cm thick rounds.

2

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt and pepper, then transfer to a bowl and set aside. Keep the frying pan, you will use it again. 

3

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

4

Meanwhile, pop the now empty frying pan back on medium heat with a drizzle more oil. 

Add the tomato chunks, season with salt and pepper and fry until they start to soften, 3-4 mins, stirring occassionally.

Next, add the garlic and a pinch of chilli flakes (add less if you'd prefer things milder).

Fry for a further minute, then stir in the butter beans, including the bean water from the carton. 

5

Stir in the vegetable stock paste and creme fraiche. Bring to the boil then lower the heat and simmer until slightly thickened, 2-3 mins. 

Once the sauce has thickened, stir in the creme fraiche, Italian style cheese, sundried tomato paste and sugar for the sauce (see pantry for amount). 

Taste and season with salt and pepper if you feel it needs it. Stir in half the charred courgette then remove from the heat. 

6

When the salmon is ready, remove from the oven and drizzle over the honey (see pantry for amount).

Spoon the beans into your serving bowls then lay on the remaining courgette rounds. Top with the salmon.

Sprinkle over a pinch more chilli flakes if you would like to, then tuck in.

Enjoy! 

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