Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

Introduction

This pesto-roasted salmon with tomatoes and white beans is a vibrant, healthy meal that comes together quickly in the oven. The combination of creamy beans, burst tomatoes, and fragrant basil pesto makes for a flavorful dinner perfect for any night of the week.

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: Heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the white beans, tomatoes, and garlic on the sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread the mixture out in a single layer. Roast until the tomatoes begin to collapse, about 10 to 12 minutes.
2. Step 2: While the vegetables roast, pat the salmon fillets dry with paper towels. 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. Toss the tomatoes and beans gently, then push them aside to create 4 spaces for the salmon. Place each fillet into these 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 or has an internal temperature of 120 degrees F for medium-rare. Cook a few minutes longer if you prefer medium doneness.
5. Step 5: Scoop the roasted tomatoes and beans into shallow bowls. Drizzle with a little olive oil, then top each serving with a pesto-roasted salmon fillet. Serve immediately.

Tips & Variations

• If fresh basil pesto is unavailable, try using sun-dried tomato pesto or a tapenade for a different flavor twist.
• For a heartier meal, add quartered baby potatoes to the roasting pan with the beans and tomatoes.
• Use skin-on salmon for added texture and to help keep the fillets moist during roasting.
• Leftover pesto can be stirred into the beans before roasting for extra flavor throughout the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a low oven or microwave to avoid drying out the salmon. It’s best enjoyed fresh but can also be served cold over a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw completely in the refrigerator before seasoning and roasting for even cooking.

Is it necessary to peel the garlic cloves?

Peeling the garlic helps it roast evenly and mellow its flavor. Crushing the cloves before roasting also releases more aroma and sweetness.

Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

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★★★★★

4.6 from 84 reviews

This vibrant and healthy Pesto-Roasted Salmon recipe combines tender salmon fillets with roasted cherry tomatoes and creamy white beans. Infused with basil pesto and roasted to perfection, this dish is a simple yet flavorful meal perfect for a weeknight dinner or a special occasion.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Fat

Ingredients

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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

1. Prepare Oven and Roast Vegetables: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. In a large bowl, combine the drained white beans, halved tomatoes, and crushed garlic. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss everything to coat evenly. Spread the mixture in a single layer on the prepared baking sheet. Roast in the oven for 10 to 12 minutes, until the tomatoes start to collapse and become tender.
2. Season and Top Salmon Fillets: While the beans and tomatoes roast, pat the salmon fillets dry with paper towels. Season both sides of each fillet generously with salt and pepper. Spread 1 tablespoon of basil pesto evenly over the top side of each fillet, coating thoroughly.
3. Arrange Salmon on Baking Sheet: Remove the baking sheet from the oven. Gently toss the roasted tomatoes and beans to combine, then push the mixture aside to create four spaces on the sheet. Place each salmon fillet into a cleared space, pesto side up.
4. Finish Roasting the Salmon: Return the baking sheet to the oven and continue roasting the salmon and vegetable mixture together for 8 to 10 minutes. The salmon is done when the flesh easily flakes with a fork. For medium-rare, an instant-read thermometer should register 120°F (49°C) in the thickest part of the fillet. If you prefer medium, roast a few minutes longer until desired doneness.
5. Serve: Use a large spoon to scoop the roasted tomatoes and white beans into individual shallow bowls. Drizzle with a little extra olive oil if desired, and top each serving with a pesto-roasted salmon fillet. Serve immediately.

Notes

• For a homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
• Salmon fillets can be skin-on or skinless depending on your preference; skin-on helps hold the fillet together while roasting.
• If using frozen salmon, thaw completely before cooking for best results.
• This dish pairs well with a simple green salad or crusty bread for soaking up the juices.
• Leftovers can be refrigerated in an airtight container for up to 2 days.

Keywords: Salmon, Pesto, Roasted Tomatoes, White Beans, Healthy Dinner, Italian, Easy Recipe