Pesto Roasted Salmon with Tomatoes and White Beans
A vibrant one-pan dinner featuring salmon fillets topped with basil pesto, roasted alongside cherry tomatoes and creamy white beans for a complete, nutritious meal.
- Total time
- 35 min
- Prep
- 15 min
- Cook
- 20 min
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Ingredients
- 4 fillets (6 oz each) salmon fillets
- 1½ cups fresh basil
- 3 cloves garlic cloves
- ¼ cup pine nuts
- ½ cup parmesan cheese, grated
- ½ cup olive oil
- 2 tbsp lemon juice
- 2 cups cherry tomatoes
- 2 cans (15 oz each) canned white beans, drained
- 1 tsp salt
- ½ tsp black pepper
Steps
- Preheat oven to 400°F (200°C).
- Make pesto: Combine basil, garlic, pine nuts, parmesan, and lemon juice in a food processor. Pulse until roughly combined. Slowly drizzle in olive oil while pulsing until desired consistency is reached. Season with salt and pepper to taste.
- On a large baking sheet, spread white beans and cherry tomatoes. Drizzle with 2 tbsp olive oil and season with salt and pepper.
- Arrange salmon fillets skin-side down on top of the beans and tomatoes.
- Spread 2-3 tbsp pesto evenly over the top of each salmon fillet.
- Roast for 15-20 minutes until salmon is cooked through and flakes easily with a fork.
- Remove from oven and serve immediately, spooning pan juices over each portion.
Diet tags are added by the recipe's author.