Pesto-Roasted Salmon With Tomatoes and White Beans

Pesto-Roasted Salmon With Tomatoes and White Beans

This five-ingredient dinner leans on the classic combination of tomatoes and basil for a taste of summer any time of year. Swiping a thick layer of pesto on top of salmon fillets keeps them moist and flavorful in the oven, while white beans lend creaminess to this vibrant, feel-good meal that requires very little legwork. Reach for your favorite store-bought pesto to keep things quick, or make your own if your garden is overflowing. And if you decide to make pesto from scratch, don’t be afraid to stray and experiment with other varieties, such as arugula or parsley, depending on what you have on hand.

Yield: 4 servings

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

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.

Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets. 

Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces. 

Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.

Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.

TIP: This is a superb base recipe. We used a lemony basil gremalata instead of pesto (basil, garlic, lemon zest, lemon juice, lemon olive oil, salt). We didn’t have pesto.

I recommend you double the tomatoes (2 pints) and add some carmelized onions or shallots to the beans and garlic. Save some of the gremalata to add to the beans and tomatoes before serving for a fresh punch.

Serve it with crispy toasted bread and fresh parsley. Also serve it with sautéd greens of your choice. Everyone loved the salmon bites and they enjoyed schmearing beans on the bread.

Easy and delicious! Loved the flavors and textures of the beans and tomatoes with the pesto salmon. I added a few dashes of Italian herbs and some crushed red pepper to the bean mixture before baking . Served with sautéed spinach and some toasted crusty bread. A keeper!