Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

Introduction

This pesto-roasted salmon with tomatoes and white beans is a vibrant, flavorful dish perfect for a quick weeknight dinner. The combination of tender salmon, savory white beans, and juicy roasted tomatoes makes for a comforting and healthy meal that’s easy to prepare.

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

1. Step 1: Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Arrange the white beans, halved tomatoes, and crushed garlic on the sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to combine. Spread everything out in a single layer. Roast until the tomatoes start to collapse, about 10 to 12 minutes.
2. 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 evenly over the top of each fillet.
3. Step 3: Remove the baking sheet from the oven. Gently toss the roasted tomatoes and beans, then push them aside to create four spaces for the salmon fillets. Place the salmon in the empty spaces on the baking sheet.
4. Step 4: Return the baking sheet to the oven and roast until the salmon is just cooked through, about 8 to 10 minutes. The salmon is done when it flakes easily with a fork; an instant-read thermometer should register 120 degrees for medium-rare. Cook a few minutes longer if you prefer medium doneness.
5. Step 5: To serve, scoop the roasted tomatoes and white beans into shallow bowls. Drizzle with a little olive oil and top each serving with a pesto-coated salmon fillet.

Tips & Variations

• For a creamier texture, stir a spoonful of ricotta or crème fraîche into the roasted beans before serving.
• Swap the basil pesto for sun-dried tomato pesto or chimichurri for a different flavor twist.
• If fresh garlic cloves are too strong for your taste, use roasted garlic for a sweeter, milder flavor.
• Serve with crusty bread or a simple green salad to round out the meal.

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. The beans and tomatoes may be reheated separately on the stovetop for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before seasoning and adding pesto. This helps ensure even cooking and good texture.

Is it necessary to use canned white beans?

Canned white beans are convenient and work well here, but you can use cooked dried beans as an alternative. Just make sure they are tender and well-drained before roasting.

Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

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5 from 115 reviews

This vibrant and healthy Pesto-Roasted Salmon with Tomatoes and White Beans recipe combines tender, perfectly roasted salmon fillets topped with flavorful basil pesto alongside roasted cherry tomatoes and creamy white beans. It’s a simple, nutritious one-pan meal that is quick to prepare, making it perfect for a weeknight dinner.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon and Pesto

• 4 (6-ounce) salmon fillets (skin-on or skinless)
• 4 tablespoons store-bought or homemade basil pesto
• Salt and pepper, to taste

Vegetables and Beans

• 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

Instructions

1. Prepare the oven and vegetables: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. On the baking sheet, arrange the drained white beans, halved cherry tomatoes, and crushed garlic cloves. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything to evenly coat. Spread the mixture out in a single layer.
2. Roast vegetables: Place the baking sheet in the oven and roast the beans, tomatoes, and garlic until the tomatoes begin to collapse and soften, which takes about 10 to 12 minutes.
3. Season and top salmon: While the vegetables roast, pat the salmon fillets dry with paper towels. Season both sides of each fillet with salt and pepper. Spread 1 tablespoon of basil pesto evenly over the top of each fillet.
4. Add salmon to the baking sheet: Remove the baking sheet from the oven and gently toss the tomato and bean mixture. Push the mixture aside to make four spaces on the baking sheet, then place each pesto-coated salmon fillet into these spaces.
5. Roast salmon and vegetables together: Return the baking sheet to the oven and continue roasting until the salmon is just cooked through, about 8 to 10 minutes. The salmon is done when it flakes easily with a fork and an instant-read thermometer inserted into the thickest part registers 120°F (49°C) for medium-rare. For more well-done salmon, cook for a few additional minutes.
6. Serve: Use a large spoon to scoop the roasted tomatoes and white beans into shallow individual bowls. Drizzle a little olive oil over the mixture. Top each serving with a salmon fillet and enjoy immediately.

Notes

• For a gluten-free version, ensure the pesto used is gluten-free or make your own at home.
• You can substitute white beans with chickpeas or another favorite bean variety if preferred.
• To make homemade basil pesto, blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil.
• Salmon can be prepared skin-on for extra crispiness or skinless depending on preference.
• Check salmon doneness early to avoid overcooking, as roasting times may vary depending on fillet thickness.

Keywords: salmon recipe, pesto salmon, roasted salmon, white beans, cherry tomatoes, healthy dinner, Italian pesto, one-pan meal