Roast Salmon with Bean & Tomato Salad

Roast Salmon with Bean & Tomato Salad

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2 cups grape tomatoes
1 can (15 oz.) cannellini beans, rinsed
1/4 cup chopped fresh Italian parsley
1 clove garlic, minced
1/8 tsp. ground black pepper
1/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4 small skin-on salmon fillets (1 lb.)
2 cups hot cooked long-grain brown rice

HEAT oven to 425ºF.

PLACE tomatoes on 2/3 of a foil-covered rimmed baking sheet; bake 10 min.

MEANWHILE, combine beans, parsley, garlic, pepper and 3 Tbsp. dressing.

ADD fish to baking sheet with tomatoes; brush with remaining dressing. Bake 10 min. or until fish flakes easily with fork.

ADD tomatoes to bean mixture; mix lightly. Serve with fish and rice.

(4 servings)

This recipe courtesy of

Harris Teeter Weekly Specials for this meal (5/29/13-6/4/13): tomatoes  View here….

Winn Dixie Weekly Specials for this meal (5/29/13-6/4/13): fresh salmon fillets  View here….

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