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