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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I love this recipe! The flavors in the bean salad blend together so subtly, and it's delicious. Since we have young kids (who aren't big fans of bean salad), we often make the salmon by itself. Every time we do, it turns out perfectly. We typically use a 1-pound fillet, rather than individual ones. We bake it for 20-22 minutes, and it comes out great.