Delicious! This is part of my regular rotation. When I haven't had grape tomatoes on hand I've added 1/3 cup sliced sun-dried tomatoes soaked in chicken broth.
Mediterranean Salmon With White Beans
Any fish fillet may be substituted in this mediterranean salmon dish with white beans. However, the salmon is packed with heart-healthy omega-3 fats and has great flavor.
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- Calories: 375
- Calories from fat: 0.0%
- Fat: 16.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 5.2g
- Protein: 37.8g
- Carbohydrate: 17.3g
- Fiber: 4.8g
- Cholesterol: 94mg
- Iron: 3.4mg
- Sodium: 683mg
- Calcium: 74mg
- 1 medium onion, coarsely chopped
- 2 tablespoons olive oil, divided
- 1 (15-oz.) can cannellini beans, rinsed and drained
- 1/2 cup chopped pitted kalamata olives
- 1 cup halved grape tomatoes
- 2 tablespoons chopped fresh basil
- 4 (6-oz.) salmon fillets
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Garnish: fresh parsley sprigs
- 1. Sauté onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat, and stir in basil.
- 2. Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately. Garnish, if desired.
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