Pesto-Roasted Salmon Tomatoes and White Beans

What a beautiful Picture of Tomatoes

We really liked this new-to-us Salmon recipe—Pesto-Roasted Salmon with Tomatoes and White Beans. Much like Vegetables, Fish has seasons, and this was the perfect time to prepare Salmon. When Salmon is at its best, you really don't have to do too much to it.

I never would have thought of combining these three things: Fish, Beans, Tomatoes —almost like a Cassoulet—and Pesto. When you think about it, or at least when I do, those are all ingredients I like. The only question was: would they be good together? I am very happy to say the answer is yes. It was delicious. The Beans and Tomatoes made it much more substantial than just a piece of Salmon, and the Pesto brought everything together. It is one of those combinations that I probably never would have come up with on my own, but now that I have had it, it makes perfect sense.

Check out that picture of the Cherry Tomatoes. It is a thing of beauty. Tomatoes are another one of those ingredients where the time of year makes such a difference, and these were exactly what you hope for.

We started with an Asparagus Salad, which was a great way to begin the dinner. This was definitely a meal we would repeat.

New York Times

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.

INGREDIENTS

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

PREPARATION

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.