Pesto Roasted Salmon with Tomatoes and White Beans
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
22
minutesI love this recipe. The salmon shines with the creamy white beans and acidic tomatoes. It is all so good. It is a complete meal.
Ingredients
2 (15 oz) cans white beans, rinsed and drained
1 pint cherry tomatoes, halved lengthwise
6 small garlic cloves, crushed peeled
2 Tablespoons extra virgin olive oil
Salt and pepper
4 (6oz) salmon fillets
4 Tablespoons pesto, homemade or store bought
Directions
- Heat oven to 425. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes, and garlic on the prepared sheet. Drizzle with 2 Tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.
- Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 Tablespoon pesto and spread to coat the tops with pesto.
- Remove baking sheet from oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty places.
- Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8-10 minutes. It’s done when the flesh is flakey. The fish is done, when the internal temperature reads 120.
- Serve each fillet with white beans and tomatoes.
