Jono & Jules do food & wine

This garlicky bean mash is the perfect match for za’atar coated salmon. An easy dish from Yasmin Khan’s Zaitoun and perfect for a Friday night.

Wine Suggestion: As befitting the easy Friday night we whipped out a Rustenberg Chardonnay from Stellenbosch, South Africa. Despite the class and balance of this oaked Chardonnay it’s relatively inexpensive and one of our standby wines.

Za’atar roast salmon with garlicky bean mash – serves 2

• 2 salmon fillets with skin on
• 2 tbsp light olive oil
• 3 tbsp za’atar
• 1 clove of garlic, crushed
• finely grated zest of 1 lemon, plus wedges to serve
• 25g butter
• 400g tin of cannellini beans, drained and rinsed

Heat the oven to 200C/fan 180C/Gas 6.

Place the salmon fillets on a baking sheet, skin-side down. Drizzle with the olive oil and season well with salt and pepper. Spoon the za’atar over the fish to completely coat the surface. Cook in the hot oven for 11-13 minutes or until just cooked through.

Melt the butter in a frying pan, then add the garlic and lemon zest and cook for a few minutes. Add the cannellini beans and some salt and pepper. Warm through, then roughly mash, adding a little water if it looks dry.

Serve the salmon with the mash and a lemon wedge.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)