Servings: 2

2 salmon fillets 2 salmon fillets
1 yellow onion, finely chopped 1 yellow onion, finely chopped
2 cloves of garlic, finely chopped 2 cloves of garlic, finely chopped
6 sundried tomatoes, chopped 6 sundried tomatoes, chopped
Spinach, big handful Spinach, big handful
240g light coconut milk (1 cup) 240g light coconut milk (1 cup)
1 tin of cannellini beans, drained 1 tin of cannellini beans, drained
Salt, pepper Salt, pepper

Add a drizzle of oil on a non stock pan. Cook onion and garlic and when. They are half ready add the salmon.
When the salmon is cooked on both sides but still a bit pink in the middle add the coconut milk, salt and spinach.
Let it simmer and reduce the milk down, the salmon will be ready by then.
When the sauce becomes a bit thicker it is ready, add the beans just for a minute so they warm up and it’s ready to serve.