Thyme Scented Salmon With Tuscan White Bean Salad
|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|
|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)|
|Chopped fresh thyme||2 Teaspoon|
|Chopped fresh parsley||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Salmon fillets||24 Ounce (About 1 Inch Thick, 4 Fillets, 6 Ounce Each)|
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.