Mediterranean Salmon With White Beans |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Quick and healthful main dish. From Southern Living magazine of February 2007. DH and I love this with brown rice. Can be made with other firm fish fillets. Canned tomatoes can be substituted for fresh, and other white beans can be substituted for the cannellini. Ingredients:
1 medium onion, coarsely chopped |
2 tablespoons olive oil, divided |
1 (15 ounce) can cannellini beans, rinsed and drained |
1/2 cup chopped pitted kalamata olive |
1 cup halved grape tomatoes |
2 tablespoons chopped fresh basil |
4 (6 ounce) salmon fillets |
1/2 teaspoon salt |
1/2 teaspoon pepper |
lemon juice (optional) |
Directions:
1. Saute onion in 1 tablespoon hot oil in a saucepan over medium heat 2 minutes or until slightly softened.
2. Add beans, olives, and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated.
3. Remove from heat, and stir in basil.
4. Sprinkle fish fillets evenly with salt and pepper. Cook in a large nonstick skillet in remaining 1 tablespoon hot oil over medium-high heat 3 minutes on each side or until fish flakes easily.
5. Spoon bean mixture over fish, and serve immediately. Sprinkle with lemon juice if desired.
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