Ingredients
4 salmon fillets (6 oz each)
2 cups cooked white beans (or 1 can, drained)
1 pint cherry tomatoes (halved)
1 medium onion (diced)
4 cloves garlic (minced)
3 tbsp olive oil
1 lemon (juiced and zested)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley (chopped)
1/4 cup low-sodium vegetable broth
Instructions
Preheat oven to 400°F (200°C)
Heat 2 tbsp olive oil in a large skillet over medium-high heat
Sear salmon skins-side down for 3-4 minutes; transfer to oven
Add remaining olive oil to skillet; sauté onions and garlic 3 minutes
Add tomatoes, beans, cumin, paprika, oregano, salt, pepper, and broth
Bring to simmer, then nestle salmon into mixture
Bake 10-12 minutes until fish is cooked through
Toss with lemon juice, zest, and parsley before serving
Notes
Use parchment paper for easy cleanup
Add roasted zucchini or bell peppers for extra veggies
Canned white beans save prep time
Broth keeps the dish from drying out during baking
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 32g
- Cholesterol: 85mg