Description
This Pesto-Roasted Salmon with Tomatoes and White Beans is a vibrant, healthy, and flavorful dish combining tender salmon fillets topped with fresh basil pesto, roasted cherry tomatoes, and creamy cannellini beans. Roasting enhances the natural sweetness of the tomatoes and brings out a rich depth of flavor, making it perfect for a nutritious weeknight dinner or a special occasion.
Ingredients
Scale
Beans and Vegetables
- 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
Salmon
- 4 (6-ounce) salmon fillets (skin-on or skinless)
- 4 tablespoons store-bought or homemade basil pesto
Instructions
- Prepare and roast beans and tomatoes: Preheat your oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place the drained white beans, halved tomatoes, and crushed garlic cloves on the prepared sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, then toss everything to coat evenly. Spread the mixture into a single layer and roast in the oven until the tomatoes begin to collapse and soften, about 10 to 12 minutes.
- Season and pesto the salmon: While the beans and tomatoes are roasting, pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Spread 1 tablespoon of basil pesto over the top of each salmon fillet to coat thoroughly, which will add a burst of fresh herb flavor during roasting.
- Arrange salmon on baking sheet: Once the beans and tomatoes have roasted, remove the baking sheet from the oven. Gently toss the roasted tomatoes and beans to combine, then push them aside to create four well-spaced spots on the baking sheet. Place the pesto-topped salmon fillets into these spaces.
- Roast salmon until cooked: Return the baking sheet to the oven and continue roasting until the salmon is cooked through yet still moist and flaky, about 8 to 10 minutes. For medium-rare, the internal temperature should reach around 120 degrees F when checked with an instant-read thermometer; cook a few minutes longer if you prefer medium.
- Serve: Using a large spoon, scoop the roasted tomatoes and beans into individual shallow bowls. Drizzle with a little extra olive oil for richness. Top each serving with a salmon fillet, and enjoy immediately while warm.
Notes
- Use fresh basil pesto for a more vibrant flavor, or store-bought pesto will work well in a pinch.
- Salmon fillets can be skin-on or skinless according to preference; skin-on adds extra flavor and texture.
- Adjust roasting times based on the thickness of the salmon fillets.
- Leftover roasted tomatoes and beans can be refrigerated for up to 2 days and reheated gently.
- For a spicier kick, add red pepper flakes with the seasoning of beans and tomatoes before roasting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: salmon recipe, roasted salmon, pesto salmon, white beans, cherry tomatoes, healthy dinner, Mediterranean diet
