Hey friends! If you’re looking for a quick and easy dinner that’s healthy, filling, and super tasty this One Pan Salmon and Green Beans is calling your name. It’s made in just one pan (yay for fewer dishes!), and it’s full of creamy, cozy flavors while still being good for you. This is one of those meals I make on busy nights, and it never fails!
👩🍳 Method
Sauté the aromatics:
Start by heating your large non-stick pan over medium heat. Drizzle in a bit of olive oil just enough to coat the bottom. Once the oil is warm, add your finely chopped onion and garlic. Let them cook for about 2–3 minutes, stirring now and then, until they become soft and give off a delicious smell. This is the flavor base of the dish, so take your time and don’t rush this step.
Cook the salmon:
Next, move the cooked onions and garlic to the side of the pan to make space for the salmon fillets. Gently place the salmon in the pan, skin-side down if it has skin. Let it cook for around 3 minutes, then carefully flip it and cook the other side for another 3 minutes. You want the outsides to be golden, but it’s okay if the middle is still a little pink it will finish cooking in the sauce later. This helps the salmon stay moist and tender.
Simmer with coconut cream and green beans:
Now it’s time to build the creamy sauce. Pour in the light coconut cream and season the pan with salt and pepper. Gently stir the cream around the salmon and aromatics. Then, add the trimmed green beans to the pan. These will cook right in the sauce and soak up all that flavor. Let everything simmer gently not boil so the cream can slowly thicken without breaking.
Add sundried tomatoes and spinach:
When the sauce has started to thicken and the green beans have softened a bit (about 5–7 minutes), stir in the chopped sundried tomatoes and fresh spinach. The spinach will wilt quickly, and the tomatoes will add a tangy punch to the creamy base. Be gentle when stirring so you don’t break apart the salmon.
Finish with cannellini beans:
Once the salmon is fully cooked through and the sauce has a nice creamy texture, toss in the drained cannellini beans. These beans are already cooked, so you only need to warm them through. Let them sit in the pan for a minute or two, then give the whole dish one final stir.
Time to serve:
Turn off the heat and let the pan sit for a moment. The flavors will settle, and the sauce will thicken just a little more. Now it’s ready to serve creamy, colorful, and full of goodness!
🔧 Necessary Tools
- 1 large non-stick pan
- A sharp knife
- A cutting board
- A spatula or wooden spoon
- Measuring cup (for the coconut cream)
🐟 One Pan Salmon and Green Beans (Quick & Creamy!)
Cuisine: Mediterranean, AmericanDifficulty: Easy2
servings5
minutes15
minutes20
minutesIngredients
2 salmon fillets
1 yellow onion, finely chopped
2 garlic cloves, chopped
6 sundried tomatoes, chopped
A big handful of fresh green beans (trimmed)
240g light coconut cream (about 1 cup)
1 tin of cannellini beans, drained
A handful of fresh spinach
Salt and pepper to taste
Olive oil for cooking
Directions
- Heat your pan and drizzle in a little olive oil.
- Add the chopped onion and garlic. Cook until they start to smell amazing about 2–3 minutes.
- Push the onions to the side and lay the salmon fillets skin-side down. Cook them for about 3 minutes on each side, until both sides are golden but the middle is still a little pink.
- Add in the coconut cream, salt, and the green beans. Let everything simmer gently.
- Toss in the sundried tomatoes and spinach. Stir gently. The cream will thicken as it cooks!
- Once the salmon is cooked through and the sauce is creamy, add the cannellini beans just to warm them up.
- Give it a final stir, and you’re done!
Notes
- Don’t overcook the salmon it should still be soft in the middle when you add the sauce so it doesn’t dry out.
- Let the coconut cream simmer gently, not boil too hard, or it may split.
- Add the spinach and beans near the end so they don’t get mushy.
🍽️ Serving Suggestions
- Serve with a slice of whole grain bread or a side of quinoa for extra energy.
- Add a squeeze of lemon on top for a fresh kick!
- Sprinkle some red chili flakes if you like a little heat.
🎉 Fun Fact
Did you know salmon is one of the best natural sources of Omega-3 fatty acids? These healthy fats are great for your brain, heart, and even your skin!
✅ Conclusion
This One Pan Salmon and Green Beans recipe is creamy, comforting, and packed with good-for-you stuff without taking forever to cook. I love how it comes together in 20 minutes and makes dinner feel special, even on a weekday. Try it out and let me know how you like it!
