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Salmon with White Beans


Creamy cannellini beans, sauteed with rosemary and lemon zest, provide a fragrant and delicious bed for steamed salmon in this easy and delicious weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 3 tablespoons olive oil
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 1 tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 cup chicken broth
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • Coarse salt and ground pepper
  • 1/2 cup fresh parsley


  1. In a large skillet, heat oil over medium. Add beans, zest, and rosemary and saute until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Reviews Add a comment

  • ljh771231
    11 MAR, 2017
    This was wonderful hadn't thought of the beans this way will make again!
  • alexbarrett
    27 MAR, 2014
    In general I love recipes that call for steaming fish on a bed of veggies -- had never done it over beans though, and was pleasantly surprised by the flavor combination. The only thing I did differently was to gently fry up an onion before adding the beans, as I thought it would give them more depth.
  • Adriane_G
    10 DEC, 2013
    This was a quick, easy, healthy and tasty meal. I skipped the fresh parsley but it was still good. It's a keeper.
  • Bonnie Neville
    4 DEC, 2013
    This sounds so good! I will be trying this recipe very soon.