Pesto-Roasted Salmon with Tomatoes and White Beans Recipe
Introduction
This pesto-roasted salmon with tomatoes and white beans is a simple and flavorful weeknight dinner that’s ready in under 30 minutes. The combination of tender salmon, sweet roasted tomatoes, and creamy beans makes for a wholesome, satisfying meal. Plus, using store-bought pesto keeps it quick without sacrificing taste.
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
- Step 1: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Spread the white beans, halved tomatoes, and crushed garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss gently to coat. Arrange in a single layer and roast until the tomatoes start to collapse, about 10 to 12 minutes.
- Step 2: 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.
- Step 3: Remove the baking sheet from the oven. Toss the beans and tomatoes gently, then push them aside to create 4 spaces for the salmon fillets. Arrange the salmon in the empty spots on the sheet.
- Step 4: Return the sheet to the oven and roast until the salmon is just cooked through, about 8 to 10 minutes. The fish is ready when it flakes easily with a fork. For medium-rare, aim for an internal temperature of 120°F (49°C). For medium, cook a few minutes longer.
- Step 5: To serve, scoop the roasted tomatoes and beans into shallow bowls, drizzle with a little extra olive oil, and top with the pesto-coated salmon fillets.
Tips & Variations
- Use skin-on salmon for extra crispness: place the fillets skin-side down to get a nice texture while roasting.
- Swap basil pesto for sun-dried tomato pesto or chimichurri for a different flavor profile.
- For added freshness, sprinkle chopped fresh basil or parsley over the dish before serving.
- You can stir in some baby spinach or kale to the beans and tomatoes for extra greens.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) to keep the salmon moist, or enjoy cold over a salad for a quick lunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh beans instead of canned?
Yes, fresh white beans can be used but will require longer cooking time until tender. Canned beans offer convenience and a creamy texture with less prep.
Is it possible to make this recipe dairy-free?
Absolutely. This recipe is naturally dairy-free as pesto and the other ingredients typically contain no dairy. Just check that your pesto does not include cheese or substitute with a dairy-free version.
PrintPesto-Roasted Salmon with Tomatoes and White Beans Recipe
This Pesto-Roasted Salmon With Tomatoes and White Beans is a vibrant, healthy one-pan dish featuring tender salmon fillets topped with fragrant basil pesto, roasted cherry tomatoes, and creamy white beans. Perfectly baked in the oven, this meal combines rich flavors with simple preparation for a satisfying and nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Beans and Vegetables
- 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
Salmon and Topping
- 4 (6-ounce) salmon fillets (skin-on or skinless)
- 4 tablespoons store-bought or homemade basil pesto
Instructions
- Preheat and prepare vegetables: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Place the drained white beans, halved tomatoes, and crushed garlic on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Spread the mixture into a single layer.
- Roast vegetables: Roast the beans and tomatoes for 10 to 12 minutes, until the tomatoes start to collapse and soften, releasing their juices.
- Season 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 on the top of each fillet to coat evenly.
- Arrange salmon on the baking sheet: Remove the baking sheet from the oven and gently toss the tomatoes and beans. Push them aside to create four spaces. Place each salmon fillet in an empty space on the sheet.
- Roast salmon and veggies together: Return the baking sheet to the oven and roast for an additional 8 to 10 minutes, until the salmon flakes easily when tested with a fork. For medium-rare, the internal temperature should reach 120°F (49°C); cook slightly longer for medium doneness.
- Serve: Scoop the roasted tomatoes and white beans into shallow bowls. Drizzle with a little more olive oil as desired, then top each serving with a salmon fillet. Serve warm.
Notes
- For a homemade pesto, blend fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil.
- Use skin-on salmon for extra flavor and easier handling; the skin crisps up nicely when roasted.
- Check salmon doneness early to avoid overcooking; residual heat will continue cooking after removing from oven.
- Leftover roasted veggies and salmon can be stored in the refrigerator for up to 2 days.
- Serve with a side of crusty bread or a simple green salad for a complete meal.
Keywords: Pesto salmon, roasted salmon, white beans, cherry tomatoes, basil pesto, quick healthy dinner, oven baked salmon, Italian salmon recipe
