Roasted Salmon with Basil Pesto, Butter Beans and Cherry Tomatoes
Pesto is a perfect addition to many dishes. Home made pesto or a good quality store bought, puts a tasty meal together in a few minutes. Pantry supplies, fresh tomatoes and salmon. Quick and easy and ready in 25 minutes. If you are short of time, use refrigerated ready made pesto. It is worth the extra cost.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 cup (150 g) finely chopped onion
- 6 garlic cloves, finely minced
- 2 cups (500 g) butter beans, rinsed and drained
- 1 pint (300 g) cherry tomatoes, halved
- salt and freshly ground pepper
- 4 salmon fillets of 5 oz / 140 g each, skinless, well dried with paper towels
- 4 Tbsp basil pesto or to taste
- 1 cup (20 g) arugula, or more for garnish
- Parmesan cheese (optional)
Preparation
Preheat the oven to 400°F (200°C).
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the chopped onion and cook for about 5 minutes or until onions are transparent.
Add the garlic and cook for 2-3 minutes further.
Add the cherry tomatoes and cook until they start to give up some juice, about 3-5 minutes.
Add the butter beans and stir it gently in taking care not to break up cherry tomatoes too much. Season with salt and pepper. Reduce the heat and let it simmer while you roast the salmon.
Salt and pepper the salmon lightly. Top each of the salmon fillets with the basil pesto, making sure it does not run over the sides of the salmon. You can add extra pesto before serving, if needed. Roast salmon for about 8-10 minutes. It should flake easily when pierced with a knife.
Serve pesto salmon on top of butter beans, cherry tomatoes and arugula. Drizzle with extra olive oil and sprinkle with Parmesan cheese, if you like.
Notes
If making basil pesto on the spot, allow for 10 additional minutes. Canned or jarred butter beans work well here. The dish keeps as a leftover for a day, though the arugula is best added fresh just before serving.
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