Pesto-Roasted Salmon with Tomatoes and White Beans Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
