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Salmon with White Beans

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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

Ingredients

  • 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

Directions

  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.

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