1 (15-ounce) can cannellini beans or other white beans, drained
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
How to Make It
Preheat oven to 375°.
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.
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.
Tribeca Grill, New York
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