Roast Salmon with a Moroccan Spiced Tomato and Bean Stew

With essays starting to pile up and the harsh realities of third year in full swing, I’ve found myself seeking a quick and easy dinner in the evenings. After long days in the library, a quick meal when I get home is all that’s on my mind. However a speedy dinner shouldn’t mean you have to settle for something bland or boring. Here’s a quick recipe I rustled up in under 20 minutes, with a hint of spice and a touch of Moroccan flavour it’s a great dish to pick you up after a tiring day.

Serves 2

Ingredients:

•          3 large tomatoes
•          2 teaspoons of ground cumin
•          1 teaspoon of chilli flakes
•          1 teaspoon of paprika
•          Salt and pepper
•          2 dried apricots
•          1 tin of butter beans
•          2 salmon fillets
•          1 tablespoon of tomato chutney
•          ½ courgette

Method:

Roughly chop the tomatoes and pop into a deep pan on a hot hob with the spices and a good dash of salt and pepper (if you're a bit of wuss when it comes to spice, only add 1/2 teaspoon of chilli flakes.) Once the tomatoes start to simmer, turn down to a medium heat and let the tomatoes simmer for 10 minutes.

Finely dice the apricots and add to the pan along with the drained butter beans and give all the ingredients a good stir with a wooden spoon.

While the sauce is thickening, smother the top of the salmon fillets with the tomato chutney (I used a spicy Moroccan chutney to complement the stew) and place in the oven at 180 degrees for 10 minutes.

Next, slice the courgette into quarters and add these to the tomato sauce and cook for a further 5 minutes.

Serve up the tomato-bean stew in two shallow bowls and then place the salmon fillets on top.