This Slow-Baked Salmon with Butter Beans is served with creamy butter beans that are flavored with leeks and dill. With a little bit advance preparation, this recipe could be one that you can make under 45 minutes for a weeknight dinner.
4center-cut and skin on salmon fillets6-8 ounces each
1lemonsliced thinly + plus more to serve with the fish
For the Butter Beans:
2tablespoonsof olive oil
3leekswashed thoroughly and chopped
2clovesof garlicpeeled and minced
¼teaspoonred pepper flakesoptional
2cupsof cooked butter beans or One 15-ounce of canned butter beansdrained and rinsed
1/3cupfresh dillchopped + more as garnish
4tablespoonsof Green cashew sauceor crème fraiche
Pre-heat the oven to 300 F degrees. Line a baking sheet with parchment paper and set aside.
Using a sheet of paper towel, pat-dry the salmon fillets. Brush them lightly with olive oil and season with salt and pepper on each side.
Place fillets onto the baking sheet skin side down. Arrange two slices of lemon underneath each salmon fillet (as shown in the photos.)
Bake for 18-20 minutes in the oven or until it registers 125 degrees when the thickest part of the fish is inserted with an instant thermometer.
Meanwhile, heat olive oil in a cast iron skillet (or any other large bottom skillet) over medium heat. Add in the chopped leaks and cook, stirring regularly, for 7-8 minutes until they are soft but still green. Stir in the garlic and cook for 30 seconds. Season it with salt and pepper. Stir in the red pepper flakes, if using.
Add in the water (or cooking liquid from beans) and butter beans to the skillet and cook for 5 minutes.
Right before you are ready to serve, stir in the dill. Give it a taste and add more seasoning if necessary.
Plate the beans and place a piece of the slow-baked salmon on top. Spoon a dollop of green cashew sauce or crème fraiche on top of the salmon. Garnish with some dill. Serve.