Mediterranean Salmon With White Beans

Name: Mediterranean Salmon With White Beans
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams cannellini beans, rinsed and drained; 2 Tbsps chopped fresh basil; 237 milliliters halved grape tomatoes; 118 milliliters chopped pitted kalamata olives; 2 Tbsps olive oil, divided; 1 medium onion, coarsely chopped; 1 sprig Garnish: fresh parsley; 1 teaspoons pepper; 680 grams salmon fillets; 1 teaspoons salt

Mediterranean Salmon With White Beans is a gluten free, dairy free, and pescatarian recipe with 4 servings. One serving contains 468 calories, 42g of protein, and 21g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. A mixture of salt, garnish: parsley sprigs, salmon fillets, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It works well as a rather pricey main course.

Instructions

Saut onion in 1 Tbsp. hot oil in a saucepan over medium heat 2 minutes or until slightly softened.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated.

Ingredients you will need

Tomato

Olives

Beans

Remove from heat, and stir in basil.

Ingredients you will need

Basil

Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp. hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets, and serve immediately.

Ingredients you will need

Salt And Pepper

Salmon

Fish

Cooking Oil

Equipment you will use

Frying Pan

Garnish, if desired.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

425grams

cannellini beans, rinsed and drained 2Tbsps

chopped fresh basil 237milliliters

halved grape tomatoes 118milliliters

chopped pitted kalamata olives 2Tbsps

olive oil, divided 1medium

onion, coarsely chopped 1sprig

Garnish: fresh parsley 1teaspoons

pepper 680grams

salmon fillets 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.