Salmon with creamy leeks and butterbean sauce

I am always attracted to recipes that are quick, unlikely to go wrong  and will taste as good as they look.  This recipe certainly fits all of those criteria’s. How funny that I hated butter beans as a child, and now I find I use them in quite a few recipes. Paired with the right ingredients I’ve grown to really like them . I found this recipe on Instagram account called nutritiouslydelicia . I used frozen salmon roasted in the oven, but I think pan fried salmon or air fried salmon would be preferable . 

Ingredients for 2 

1 tbsp olive oil
2 leeks, washed, sliced
1 garlic clove, minced
1 400g (drained weight 235g) tin butter beans, rinsed and drained
300ml vegetable stock
4 tbsp half-fat creme fraiche
2 tsp plain flour
2 large handfuls spinach, chopped
30g grated parmesan
2 salmon fillets
Chopped fresh flat leaf parsley
Chopped fresh chives
Juice and zest 1 lemon


Method
Heat the oil in a pan then add the leeks with a pinch of salt and cook for 5-10 minutes until softened
Add in garlic and cook for 1 minute more
Add in butter beans, stock, flour and creme fraiche and simmer gently for 5-10 minutes until the sauce has thickened
Meanwhile drizzle some olive oil on the salmon and either pan fry or air fry with a squeeze of lemon and some seasoning .  
Then add in the chopped spinach, parsley, chives to the sauce and let this wilt down for around 5 minutes.
To finish add in parmesan, lemon zest and squeeze in some lemon juice and stir in.
Serve the butter beans topped with the salmon and some more fresh parsley and chives.