INGREDIENTS

• 1 onion

• 2 carrots

• 4 tomatoes

• 2 garlic cloves

• 20g capers

• 10g Tuscan seasoning

• 2 vegetable stock cubes

• 2 x 400g cannellini beans

• x4 Tasmanian salmon fillets

• 100g baby spinach leaves

• 60ml (¼ cup) extra virgin olive oil

• 250ml (1 cup) boiling water

• 1 tbs dijon mustard

Allergens: Fish, Sulphites. May contain traces of other allergens.

METHOD

1.      Prep Vegetables

Preheat the oven to 200C, fan-forced. Thinly slice the onion. Halve the carrots lengthwise and thinly slice. Coarsely chop the tomatoes. Crush or finely chop the garlic. Coarsely chop the capers.

2.      Roast Vegetables

Put the onion, carrot, tomato and garlic in a 1.5L (6 cup) ovenproof baking dish. Add 3 tsp Tuscan seasoning and 2 tbs extra virgin olive oil and toss to coat. Roast for 15 mins or until starting to soften.

3.      Prep Stock & Beans

While the vegetables are roasting, crumble the stock cubes into a heatproof jug, add 250ml (1 cup) boiling water and 1 tbs dijon mustard and stir to dissolve. Drain and rinse the beans.

4.      Cook Beans

Add the stock and beans to the vegetables and stir to combine. Roast for a further 10 mins or until the vegetables are tender and the stock is slightly reduced.

5.      Sear Salmon

Meanwhile, heat 1 tbs extra virgin olive oil in a medium frypan over high heat. Season the salmon with salt and pepper, then cook, skin-side down, for 2 mins. Turn and cook for a further 30 secs (salmon won't be cooked through).

6.      Get Ready to Serve

Stir the spinach and capers into the bean mixture (you can omit the capers and serve them separately, if you prefer). Put the salmon, skin-side up, on top of the bean mixture and roast for 5 mins or until the salmon is just cooked through (cooking times may vary depending on the thickness of the fillets). Divide the bean mixture and salmon among plates to serve.