Baked Salmon with Lemon-Caper White Bean Purée and Charred Broccolini

⏱ — · — · 🍽 serves 2

Ingredients

• 2 salmon fillets (6 oz each, skin on)
• 8 oz broccolini, trimmed
• 1 (15 oz) can white beans, drained and rinsed
• 2 tbsp capers, drained
• 1 lemon (zest and juice)
• 3 cloves garlic, 2 minced and 1 left whole
• 4 tbsp olive oil, divided
• 1/4 cup low-sodium vegetable or chicken stock
• 1/2 tsp red pepper flakes
• Salt and black pepper

Steps

1. Set one oven to 400F fan (425F conventional) for the salmon and heat the toaster oven's broiler setting for the broccolini.
2. Toss broccolini on a sheet pan with 1 tbsp olive oil, the whole garlic clove smashed, salt and pepper. Slide into the toaster oven under the broiler for 6-8 minutes, turning once, until the tips are charred and stems are just tender — pull and cover loosely.
3. Pat the salmon dry, season with salt and pepper, and set skin-side down on a small sheet pan. Bake in the 400F oven for 10-12 minutes, until it flakes easily but the center still looks slightly glossy.
4. While the salmon bakes, warm 2 tbsp olive oil in a saucepan over medium heat. Add the minced garlic and red pepper flakes, stir for 30 seconds until fragrant, then add the white beans, stock, lemon zest and half the lemon juice. Simmer 4-5 minutes, mashing lightly with a spoon.
5. Tip the bean mixture into a blender with the capers and remaining lemon juice. Blend until smooth and creamy, loosening with a splash more stock if it's too thick. Season to taste.
6. Spoon the warm purée onto two plates, set the salmon on top, and lean the charred broccolini alongside. Finish with a little extra lemon juice over the broccolini if you like it sharper.