The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tuscan-style salmon & cannellini stew
This bowlful packs serious soul, teaming tender salmon fillets with a hearty bean stew. First you ace the base – onions, peppers and garlic sizzle together, then simmer in a rich tomatoey stock with cannellini beans. Add the salmon to poach, then a zip of lemon and scatter of parsley before serving with green beans.
SWK: High protein
Plants 5
SWK: High fibre
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Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 2 tbsp tomato purée
- 1 pepper
- 2 garlic clove
- 230g cannellini beans (cannellini beans, water, salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 160g green beans
Nutritional Information
Calories: 523
Protein: 40g
Carbs: 39g
Fat: 21g
Ingredients
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 2 onion
- 2 pepper
- 4 garlic clove
- 460g cannellini beans (cannellini beans, water, salt)
- 240g green beans
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 510
Protein: 39g
Carbs: 36g
Fat: 21g
Tuscan-style salmon & cannellini stew
This bowlful packs serious soul, teaming tender salmon fillets with a hearty bean stew. First you ace the base – onions, peppers and garlic sizzle together, then simmer in a rich tomatoey stock with cannellini beans. Add the salmon to poach, then a zip of lemon and scatter of parsley before serving with green beans.
Cook time:
25 mins
Cuisine:
Italian
Food group:
Fish
Allergens: Celery, Fish
Cooking Instructions
Before you start
- 1x large non-stick frying pan
- 1x medium saucepan
Prep the veg
- Peel and finely dice the onions, then deseed the peppers and dice into 2cm squares. Peel and crush the garlic.
Simmer your stew
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and garlic for 5 mins.
- Add the tomato purée, cannellini beans and their water and the passata. Crumble in half the stock cube, pour in 100ml water and stir well (use all the stock and 150ml water for 4 portions).
- Gently submerge the salmon fillets in the sauce and simmer for 12-14 mins, until the salmon is cooked through and flaking and the sauce has thickened slightly.
- Grate in the lemon zest, then squeeze in the juice (to taste).
Sort the beans
- Meanwhile, trim the green beans, then cook in boiling water for 3-4 mins and drain.
Finish & serve
- Finely chop the parsley and stir half into the stew.
- Serve the stew with the green beans, and scatter the remaining parsley on top.