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Pesto-Roasted Salmon with Tomatoes and White Beans Recipe

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★★★★★

4.6 from 145 reviews

A simple and elegant one-sheet meal featuring tender pesto-coated salmon roasted alongside juicy cherry tomatoes and creamy white beans, perfect for a healthy and flavorful dinner.

Ingredients

Scale

Beans and Vegetables

  • 2 (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 6 small garlic cloves, crushed and peeled
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and pepper, to taste

Salmon

  • 4 (6-ounce) salmon fillets (skin-on or skinless)
  • 4 tablespoons store-bought or homemade basil pesto

Instructions

  1. Preheat and prepare vegetables: Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking and allow easy cleanup. Spread the drained white beans, halved cherry tomatoes, and crushed garlic cloves on the sheet. Drizzle with 2 tablespoons of extra-virgin olive oil, season generously with salt and pepper, and toss everything together to coat evenly. Spread the mixture out into a single layer to ensure even roasting.
  2. Prepare the salmon: While the vegetables roast, pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides lightly with salt and pepper. Spread 1 tablespoon of basil pesto evenly over the top of each fillet to impart fresh, aromatic flavor.
  3. Roast vegetables initially: Place the baking sheet in the preheated oven and roast until the tomatoes start to collapse and the beans soften, about 10 to 12 minutes. This step allows the vegetables to begin caramelizing and blending flavors before adding the salmon.
  4. Add salmon and continue roasting: Remove the baking sheet from the oven. Toss the tomatoes and beans gently to redistribute them, then push the mixture aside to create four spaces. Nestle the pesto-topped salmon fillets into these gaps in a single layer.
  5. Finish roasting the salmon: Return the baking sheet to the oven and roast for an additional 8 to 10 minutes, or until the salmon flakes easily when tested with a fork. For best precision, check with an instant-read thermometer inserted into the thickest part of the fillet—it should register 120°F (49°C) for medium-rare. Cook longer if a more well-done texture is desired.
  6. Serve: Carefully scoop the roasted tomatoes and white beans into shallow serving bowls. Drizzle a little extra olive oil on top for richness, then place the salmon fillets atop the vegetables. Serve immediately for a warm, hearty meal with vibrant colors and flavors.

Notes

  • Using skin-on salmon fillets helps hold the fish together during roasting, but skinless works well too.
  • Basil pesto can be store-bought or homemade; if homemade, fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil blended together work beautifully.
  • Ensure to drain and rinse canned beans well to reduce sodium content and improve texture.
  • Adjust the roasting time slightly depending on the thickness of salmon fillets.
  • Serve with crusty bread or a side salad for a complete meal.

Keywords: pesto salmon, roasted salmon, white beans, cherry tomatoes, healthy dinner, one-sheet meal, Italian recipe

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