Salmon with White Beans and Tomatoes

 

2

tablespoons olive oil

1

salmon fillet (3/4 lb), cut into 4 serving pieces

Salt and pepper

1

cup chopped red onion

1

can (15 oz) Progresso® cannellini beans, drained, rinsed

1

can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/4

cup pitted kalamata olives, cut in half

1/2

lemon

• 1 In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet. Cook 2 to 3 minutes until golden brown; turn. Sprinkle onion around salmon. Cook 2 to 3 minutes, stirring occasionally, until onion is softened.
• 2 Add beans, tomatoes and olives to skillet. Cover; cook 5 to 10 minutes until thoroughly heated and salmon flakes easily with fork.
• 3 To serve, divide bean mixture among 4 plates; top each with 1 salmon piece. Squeeze lemon over each serving.