Thyme-Scented Salmon with Tuscan White Bean Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon extravirgin olive oil

1/3 cup finely chopped celery

1/2 cup finely chopped carrot

1/2 cup finely chopped shallots

2 garlic cloves, minced

3 tablespoons lemon juice

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh mint

2 teaspoons chopped fresh basil

2 tablespoons water

1 (15-ounce) can cannellini beans or other white beans, drained

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon black pepper

4 (6-ounce) salmon fillets (about 1-inch thick)

3 tablespoons lemon juice

Directions:

1. Preheat oven to 375°.
2. To prepare bean salad, heat the oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next 5 ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.
3. To prepare salmon, combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375° for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad.

By RecipeOfHealth.com