Main Mustard-crusted Salmon with White Beans and Spinach

Serves 8

“This salmon recipe is sure to be your go-to. Based on a French bistro classic, it really doesn’t get any tastier than this.”

For the salmon:

8 pieces of skinless salmon fillet (250g each) 2tsp kosher salt or sea salt Freshly ground pepper 65g Dijon mustard 8tbsp panko breadcrumbs 2 -3tbsp canola oil

For the beans and spinach:

6tbsp extra-virgin olive oil 900g fresh baby spinach 2 x 400g cans white beans, drained and rinsed Kosher salt and freshly ground pepper

Method: Preheat the oven to 260°C. Season the salmon on both sides with salt and pepper. On the rounded side of each piece, spread about 2tsp of mustard, then sprinkle on 1tbsp panko, pressing it into the mustard. Heat the oil in a large ovenproof sauté pan over a high heat. When the oil is simmering, carefully add the salmon coated-side down. Reduce the heat to medium and sear until the mustard and breadcrumbs form a crust, about 2 minutes. Flip the salmon using a spatula and sear the other side for 1 minute more. Transfer the sauté pan to the oven and cook for 3 or 4 minutes more until firm. Meanwhile, make the spinach. Heat 3tbsp olive oil in a large non-stick skillet over a medium heat. Add the spinach one handful at a time and cook until wilted down, 1 to 2 minutes per addition. Drain off any liquid from the pan. Add the beans and the remaining olive oil and cook until warmed through, for 1 to 2 minutes. Season with salt and pepper. Divide the spinach and bean mixture among plates, place the mustard-crusted salmon on top, and serve.