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Under 30 Minutes

Under 30 Minutes

Salmon with White Beans

Start out sauteing the beans and rosemary. They create a bed for the salmon, acting as a steamer basket within the lidded skillet.

  • prep: 10 mins
    total time: 20 mins
  • servings: 4
Photography: Romulo Yanes

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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. Step 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.

Source
Everyday Food, December 2013

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Reviews (3)

  • 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.