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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/pesto-roasted-salmon-with-tomatoes-and-white-beans-recipe/