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Thyme-Scented Salmon with Tuscan White Bean Salad

Yield 4 servings (serving size: 1 salmon fillet and 1/2 cup bean salad)

Ingredients

  • Bean Salad:
  • 1 tablespoon extravirgin olive oil
  • 1/3 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped shallots
  • 2 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh basil
  • 2 tablespoons water
  • 1 (15-ounce) can cannellini beans or other white beans, drained
  • Salmon:
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) salmon fillets (about 1-inch thick)
  • 3 tablespoons lemon juice

Nutrition Information

  • calories 414
  • caloriesfromfat 37 %
  • fat 17 g
  • satfat 3.6 g
  • monofat 8.2 g
  • polyfat 3.9 g
  • protein 41 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 87 mg
  • iron 2.6 mg
  • sodium 616 mg
  • calcium 78 mg

How to Make It

  1. Preheat oven to 375°.

  2. To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.

  3. To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad.