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Salmon with White Beans and Tomatoes

  • Prep 25 min
  • Total 25 min
  • Servings 4
  • Save
    675
  • Pinterest
    147
  • Print
    636
  • Email
    58
  • Facebook
    6

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

Inspired Taste
March 19, 2012

Ingredients

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

Steps

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  • 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.

Expert Tips

Try cod in this recipe instead of salmon for an alternative.

Serve rustic bread or hot cooked rice on the side.

Nutrition Information

No nutrition information available for this recipe

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