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Crispy Tarragon Pesto Salmon With Cannellini Bean Stew

Try this fresh twist on stew, loaded with cannellini beans, cherry tomatoes, and aromatic basil. Topped with parsley & tarragon pesto salmon, it's truly feast-worthy. A source of fibre with at least a third of your recommended daily intake.

20 mins
532kcal
Italian
Crispy Tarragon Pesto Salmon With Cannellini Bean Stew

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Parsley and tarragon pesto (40g)
Parsley and tarragon pesto (40g)
Skin-on salmon fillets (2pcs)
Skin-on salmon fillets (2pcs)
Panko breadcrumbs (20g)
Panko breadcrumbs (20g)
Cannellini beans (390g)
Cannellini beans (390g)
Garlic clove
Garlic clove
Intense vegetable stock mix (5.5g)
Intense vegetable stock mix (5.5g)
Cherry tomatoes (250g)
Cherry tomatoes (250g)
Basil (10g)
Basil (10g)
Brown onion
Brown onion

You'll also need

Olive oil, Pepper, Salt, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onion[s]

Step 1
2.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-10 min until softened

Step 2
3.

Meanwhile, mix your panko breadcrumbs with your parsley & tarragon pesto and a drizzle of olive oil - this is your pesto panko

Add your salmon fillet[s] to a tin foiled-lined baking tray (or two!) and coat evenly with the pesto panko

Put the tray[s] in the oven and cook for 14-15 min or until the fish is golden and cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Step 3
4.

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Step 4
5.

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Add your cherry tomatoes to the pan

Step 5
6.

Drain and rinse your cannellini beans

Add the drained cannellini beans and vegetable stock to the pan and cook for 5-7 min or until the cherry tomatoes start to burst and the liquid has reduced slightly

Step 6
7.

Meanwhile, finely chop your basil, including the stalks (save a few leaves for garnish!)

Once reduced, add the chopped basil to the cannellini beans – this is your cannellini bean stew

Step 7
8.

Serve the pesto crusted salmon fillet[s] over the cannellini bean stew

Garnish with the reserved basil leaves and season with a generous grind of black pepper

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
532kcal
Energy
29.4g
Fat
29.9g
Carbohydrate
10.9g
Fibre
33.1g
Protein
1.9g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (fish, gluten, milk).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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