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Salmon with White Beans and Tomatoes

salmon with white beans and tomatoes Entree
Salmon with White Beans and Tomatoes
  • Prep 25 min
  • Total 25 min
  • Servings 4

You're just one skillet and 25 minutes away from putting this heart-healthy dish on the table for tonight's dinner.

Inspired Taste
Created March 19, 2012


  • 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


  • 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.

  • Try cod in this recipe instead of salmon for an alternative.
  • Serve rustic bread or hot cooked rice on the side.

No nutrition information available for this recipe

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