Recipe description
June 26, 2026
Runner beans with salmon and tomato
A fiber-rich, balanced meal supporting digestion and gut diversity.
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and vegetables.
- Includes heart-healthy fats from salmon and olive oil.
- Balanced with protein, fiber, and polyphenol-rich produce.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
runner beans
200
gram
Salmon
2
piece
Tomato
2
piece
Oil, olive
2
tablespoon
fresh herbs
2
tablespoon
Salt
1
teaspoon
pepper
1
teaspoon
Instructions
1
Wash and trim the runner beans, then steam them for about 5-7 minutes until tender.
2
While the beans are steaming, heat olive oil in a pan over medium heat.
3
Season the salmon with salt and pepper, then add to the hot pan, cooking for about 4-5 minutes per side until cooked through.
4
Chop the tomatoes and add them to the pan with the salmon for the last minute of cooking.
5
Once everything is cooked, plate the salmon and top it with the sautéed tomatoes and steamed runner beans.
6
Garnish with fresh herbs before serving.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
34 g
Protein
28 g
Carbohydrates
9 g
Fiber
6 g
Sugar
22 g
Fat
5 g
Saturated fat
0.8 g
Salt
FAQ
Is this recipe suitable for vegetarians or vegans?
No—it contains salmon. You could swap in a plant-based protein like tofu or chickpeas, but the dish would be different.
Can I use frozen salmon or runner beans?
Yes. Thaw the salmon first and adjust the cooking time; frozen runner beans may need a little longer to become tender.
What are the main health benefits of this dish?
It provides high-quality protein from salmon, fiber and polyphenols from beans and tomato, and heart-healthy fats from olive oil.
How should I store leftovers?
Store in the fridge in an airtight container for 1–2 days and reheat gently.
What should I serve it with?
Whole grains, a leafy salad, or crusty bread go well; adjust portions to your appetite.
Can I adjust the herbs and spices?
Yes. Use what you have—basil, parsley, dill all work well. Salt to taste.
Is this dish gluten-free?
Yes, as prepared it is gluten-free; just check any added sauces or stock for gluten.
How do I know when the salmon is cooked?
Cook until it’s opaque and flakes easily; internal temperature about 63°C (145°F) is a safe target.
What can I do if the flavors taste bland?
Finish with a squeeze of lemon, a bit more olive oil, or extra herbs.
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