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Thyme Scented Salmon With Tuscan White Bean Salad

Healthy.Eater's picture
Ingredients
For bean salad
  Extra virgin olive oil 1 Tablespoon
  Finely chopped celery 1⁄3 Cup (5.33 tbs)
  Finely chopped carrot 1⁄2 Cup (8 tbs)
  Finely chopped shallots 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Lemon juice 3 Tablespoon
  Water 2 Tablespoon
  Chopped fresh parsley 2 Teaspoon
  Chopped fresh mint 2 Teaspoon
  Chopped fresh basil 2 Teaspoon
  Canned cannellini beans/Other white beans 15 Ounce, drained (1 Can)
For salmon
  Chopped fresh thyme 2 Teaspoon
  Chopped fresh parsley 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Salmon fillets 24 Ounce (About 1 Inch Thick, 4 Fillets, 6 Ounce Each)
Directions

1. Preheat oven to 375°.
2. To prepare bean salad, heat oil in a medium nonstick skillet, add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender, add 3 tablespoons juice and next 5 ingredients (through beans). Cook
2 minutes or until thoroughly heated, stirring constantly. Remove from heat, cover.
3. To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl, sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from oven, and sprinkle evenly with 3 tablespoons lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon

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