Name: Pesto-Roasted Salmon with Tomatoes and White Beans Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 (15- to 16-ounce) cans white beans (such as cannellini), drained and rinsed; 1 pint cherry or grape tomatoes, halved lengthwise; 6 small garlic cloves, crushed and peeled; 2 tablespoons extra-virgin olive oil, plus more for drizzling; Salt and pepper, to taste; 4 (6-ounce) salmon fillets (skin-on or skinless); 4 tablespoons store-bought or homemade basil pesto

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Introduction

This pesto-roasted salmon with tomatoes and white beans is a vibrant, healthy dish perfect for a quick weeknight dinner. The combination of creamy beans, sweet roasted tomatoes, and flavorful pesto creates a deliciously balanced meal that requires minimal effort.

A white plate holds a dish with two main layers: the bottom layer is a mix of cooked white beans and halved red cherry tomatoes, scattered unevenly across the plate, showing a slight golden brown from cooking, giving a soft and slightly crispy texture. On top, there is a large, pinkish-orange cooked salmon fillet with the skin side down, spreading from the middle to the right side of the plate. The salmon is covered with a thick layer of green herb sauce that adds a textured, fresh look. A silver fork rests on the left side of the plate, partly placed on the beans, indicating someone has started to eat from the dish. The whole scene is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
1 pint cherry or grape tomatoes, halved lengthwise
6 small garlic cloves, crushed and peeled
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
4 (6-ounce) salmon fillets (skin-on or skinless)
4 tablespoons store-bought or homemade basil pesto

Instructions

Step 1: Heat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Arrange the white beans, tomatoes, and garlic on the sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly. Spread everything out in a single layer and roast until the tomatoes start to collapse, about 10 to 12 minutes.
Step 2: While the vegetables roast, pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Spread 1 tablespoon of pesto over the top of each fillet.
Step 3: Remove the baking sheet from the oven and gently toss the tomatoes and beans. Push them aside to create four spaces for the salmon fillets. Place the salmon in the empty spaces.
Step 4: Return the baking sheet to the oven and roast until the salmon is just cooked through, 8 to 10 minutes. The fish is done when it flakes easily or an instant-read thermometer inserted into the thickest part reads 120 degrees for medium-rare. For medium doneness, cook a few minutes longer.
Step 5: Scoop the roasted tomatoes and beans into individual shallow bowls, drizzle with a little extra olive oil, and top each serving with a salmon fillet.

Tips & Variations

Use skin-on salmon for added flavor and to help keep the fillets moist while roasting.
If you don’t have pesto, a drizzle of herb-infused olive oil or a sprinkle of chopped fresh basil works well.
Try adding a squeeze of fresh lemon juice just before serving to brighten the flavors.
For a spicy kick, add a pinch of crushed red pepper flakes to the tomatoes and beans before roasting.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the salmon. This dish is best enjoyed fresh but can be served cold or at room temperature as well.

How to Serve

A white plate holds a dish with two main layers: the bottom layer is a mix of golden brown cooked beans and bright red roasted cherry tomatoes scattered around the plate, and on top lies a pink salmon fillet with visible flaky texture, covered partially with a thick green herb sauce spread unevenly across its surface. A silver fork is placed on the left side of the plate, partly resting on the beans and salmon. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, fresh white beans can be used, but they should be cooked and tender before roasting with the tomatoes and garlic.

What can I serve with this dish?

This salmon pairs nicely with a simple green salad, crusty bread, or steamed vegetables for a well-rounded meal.