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 comes together effortlessly in the oven. Featuring tender salmon fillets infused with fragrant basil pesto, roasted alongside juicy tomatoes and creamy beans, it’s perfect for a healthy weeknight dinner or a special gathering.

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 white beans, halved tomatoes, and crushed garlic on the 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 start 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 basil pesto on top of each fillet, coating the surface evenly.
3. Step 3: Remove the baking sheet from the oven and gently toss the tomatoes and beans. Push them aside to create four spaces on the sheet. Place the prepared salmon fillets into these spots.
4. Step 4: Return the baking sheet to the oven and roast for another 8 to 10 minutes, until the salmon is just cooked through. The flesh should flake easily with a fork. For medium-rare, an instant-read thermometer should register 120 degrees Fahrenheit; cook a few minutes longer if you prefer medium.
5. Step 5: Serve by scooping the roasted tomatoes and beans into shallow bowls. Drizzle with a little more olive oil, then top each with a salmon fillet. Enjoy immediately.

Tips & Variations

• Use skin-on salmon for extra crispiness if you like; the skin crisps up nicely in the oven.
• Homemade basil pesto adds freshness, but a good-quality store-bought pesto works well too.
• Feel free to add a squeeze of fresh lemon juice over the salmon before serving for brightness.
• Swap cherry tomatoes for halved baby heirloom tomatoes for more color and flavor variety.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature or in a microwave until warmed through. For best texture, enjoy the salmon the same day it’s cooked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Thaw them fully in the refrigerator before cooking to ensure even roasting.

What can I use instead of white beans?

If you don’t have white beans, you can substitute with chickpeas or butter beans, which both roast well and complement the flavors nicely.

Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

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★★★★★

4.8 from 141 reviews

A vibrant and healthy meal featuring tender roasted salmon topped with flavorful basil pesto, served alongside juicy tomatoes and creamy white beans. This one-pan dish is simple to prepare and perfect for a nutritious dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Instructions

1. Prepare the oven and vegetables: Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Place the drained and rinsed white beans, halved tomatoes, and crushed garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil, season with salt and pepper, and toss everything to coat evenly. Spread the mixture out into a single layer for even roasting.
2. Season the salmon: While the vegetables start roasting, pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Spread 1 tablespoon of basil pesto over the top of each salmon fillet, coating them evenly.
3. Roast tomatoes and beans: Place the baking sheet with the vegetables into the preheated oven and roast for 10 to 12 minutes or until the tomatoes begin to soften and collapse, releasing their juices.
4. Add salmon to the baking sheet: Remove the baking sheet from the oven carefully. Toss the roasted tomatoes and beans gently to mix, then push them aside to create 4 spaces for the salmon fillets. Place each pesto-coated salmon fillet into the spaces you’ve created.
5. Finish roasting salmon: Return the baking sheet to the oven and roast for an additional 8 to 10 minutes until the salmon is just cooked through. The salmon should flake easily with a fork and register 120°F (49°C) on an instant-read thermometer for medium-rare doneness. Cook a few minutes longer if you prefer medium.
6. Serve: Divide the roasted tomatoes and beans into individual shallow bowls. Drizzle with a little extra olive oil if desired, and top each serving with a salmon fillet. Serve immediately for the best flavor and texture.

Notes

• For a homemade pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil until smooth.
• To ensure crispy skin if using skin-on salmon, you can briefly sear salmon skin-side down in a hot skillet before roasting.
• The roasting time may vary depending on the thickness of the salmon fillets, so use an instant-read thermometer for best results.
• This dish pairs well with a light green salad or crusty bread to soak up the juices.
• Leftovers can be refrigerated for up to 2 days and gently reheated in an oven or skillet.

Keywords: salmon, pesto, roasted salmon, white beans, cherry tomatoes, healthy dinner, easy recipe, Mediterranean diet