Thyme-Scented Salmon With Tuscan White Bean Salad

Name: Thyme-Scented Salmon With Tuscan White Bean Salad
Ingredients: Bean Salad:; 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; Salmon:; 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

19 ingredients

3 steps

Ingredients

Bean Salad:
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
Salmon:
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.