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Zarina’s Crispy Skin Salmon With Smokey Tomato Sauce, Cavolo Nero & Butterbeans

A heavenly mid-week meal made in just 30 minutes... What could be better?  

The freshest of salmon simply pan fried until the skin is golden and crispy served on top of spicy, smokey tomato sauce made with lots of garlic, onions, chilli, paprika and cumin.  The sauce has the addition of some sautéed cavolo nero for freshness and butter beans giving it a fabulously creamy texture too.  It’s all finished off with some freshly chopped parsley and a squeeze of lemon... just divine!

Prep Time: 30 mins
Total Time: 30 mins
Serves: 4


  • 4 Salmon Fillets Skin on
  • Extra Virgin Olive Oil
  • 0.5 tbsp Butter
  • 200g Cavolo Nero, stem removed from centre and chopped
  • 400g Butter Beans
  • 1 Onion chopped fine
  • 4 Garlic cloves crushed
  • 1 tin Chopped tomatoes 
  • 1 Red chilli finely chopped
  • 1 tbsp Lingham’s Extra Hot Chilli Sauce
  • 1.5 tsp Hot smoked paprika
  • 1 tsp Ground cumin powder
  • 2 tbsp Sugar
  • Sea Salt
  • Freshly ground black pepper

Garnish - fresh chopped parsley and lemon wedges


  1. In a food processor blitz the garlic, onion, red chilli and tinned tomatoes, set aside
  2. In a saucepan with a little oil sauté the cavolo nero for 2-3 minutes until tender 
  3. Add the blitzed tomato mixture
  4. Add the red chilli, chilli sauce, smoked paprika, cumin and sugar to the pan and cook for about 10 minutes 
  5. Add the butter beans and heat through
  6. Season with salt and pepper, taste and adjust seasoning, set aside
  7. Season the salmon fillets with salt and pepper
  8. Heat another saucepan on medium-high heat with a little olive oil and butter
  9. When the butter starts foaming add the salmon skin side down and cook for 5 minutes or until the skin is crispy and golden, it should be cooked about 3/4 way through
  10. Turn the salmon over and cook for another 3 minutes or until cooked to your liking
  11. Place the tomato sauce in your serving dish, top with the crispy skin salmon 
  12. Garnish with lemon wedges and parsley
  13. Serve hot and enjoy!


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