Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

Introduction

This pesto-roasted salmon with tomatoes and white beans is a vibrant and wholesome dish that’s perfect for a quick weeknight dinner. Combining tender salmon with flavorful roasted vegetables and creamy beans, it’s both satisfying and easy to prepare in one pan.

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 Fahrenheit. Line a rimmed baking sheet with parchment paper. Spread the drained white beans, halved tomatoes, and crushed garlic on the prepared sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently to coat everything evenly. Arrange in a single layer and roast for 10 to 12 minutes, until the tomatoes begin to collapse.
2. Step 2: While the vegetables roast, pat the salmon fillets dry and season both sides with salt and pepper. Spread 1 tablespoon of pesto over the top of each fillet, coating evenly.
3. Step 3: Remove the baking sheet from the oven and gently toss the tomatoes and beans. Push them to the sides to create four spaces on the sheet. Place each pesto-coated salmon fillet into these spaces.
4. Step 4: Return the baking sheet to the oven and roast for another 8 to 10 minutes, until the salmon flakes easily with a fork. For medium-rare, the internal temperature should reach 120 degrees Fahrenheit; cook a bit longer if you prefer medium.
5. Step 5: Spoon the roasted tomatoes and beans into individual shallow bowls. Drizzle with olive oil and top each serving with a salmon fillet. Serve immediately.

Tips & Variations

• Use skin-on salmon for extra crispy texture or skinless for easier eating.
• Swap basil pesto for sun-dried tomato pesto for a different flavor profile.
• Add a squeeze of fresh lemon juice over the salmon just before serving to brighten the dish.
• Try adding fresh herbs like thyme or rosemary to the roasting vegetables for added aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon. For best texture, reheat the salmon separately from the beans and tomatoes, if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use fresh white beans that have been cooked until tender. Just make sure they are fully cooked before roasting with the tomatoes and garlic to ensure even cooking.

What if I don’t have pesto on hand?

If you don’t have pesto, you can spread a thin layer of olive oil mixed with minced garlic and chopped fresh basil over the salmon as an alternative. It won’t be the same but will still add delicious flavor.

Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

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★★★★★

4.8 from 150 reviews

A simple and delicious meal featuring tender salmon fillets roasted with a flavorful basil pesto topping alongside roasted cherry tomatoes and creamy white beans. This easy-to-make dish combines fresh ingredients with healthy fats for a perfect weeknight dinner.

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

Ingredients

Scale 1x2x3x

Salmon and Pesto

• 4 (6-ounce) salmon fillets (skin-on or skinless)
• 4 tablespoons store-bought or homemade basil pesto

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 Oven and Vegetables: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Combine the drained white beans, halved tomatoes, and crushed garlic cloves on the sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss well to coat. Spread everything in a single layer to ensure even roasting. Roast the vegetables until tomatoes start to collapse, about 10 to 12 minutes.
2. Season and Pesto the Salmon: While the vegetables roast, pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Spread 1 tablespoon of basil pesto evenly over the top of each fillet to infuse flavor during roasting.
3. Add Salmon to Roasted Vegetables: Remove the baking sheet from the oven once the vegetables are roasted. Gently toss the tomatoes and beans to mix. Push them aside to create four spaces on the baking sheet. Place each pesto-coated salmon fillet in the empty spots.
4. Roast Salmon: Return the baking sheet to the oven and continue roasting for 8 to 10 minutes, or until the salmon is just cooked through. The fish should flake easily when tested with a fork. For medium-rare, the internal temperature should be 120°F measured with an instant-read thermometer; cook a few minutes longer if you prefer medium doneness.
5. Serve: Scoop roasted tomatoes and white beans into shallow bowls. Drizzle with additional olive oil if desired and top each portion with a salmon fillet. Serve immediately for a warm, wholesome meal.

Notes

• You can make basil pesto from scratch or use store-bought for convenience.
• Adjust roasting time based on the thickness of the salmon fillets to avoid overcooking.
• Use parchment paper on the baking sheet to make cleanup easier.
• For extra flavor, sprinkle fresh basil or parsley on top before serving.
• This dish pairs well with a light green salad or crusty bread.

Keywords: salmon, pesto, roasted tomatoes, white beans, healthy dinner, easy meal, Mediterranean, baked salmon