Supermarket salmon fillets are usually farm raised, with artificial color added. Look for wild-caught salmon at a health food market or fishmonger.
Tip: Leftover beans make a great pasta sauce or pizza topping, or can be frozen for a future dinner.
Ingredients
Roast Salmon:
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- Salt and pepper
- 2 pieces salmon fillet, with skin (5 oz each)
Tuscan White Beans:
- 1 tsp olive oil
- ½ medium onion, chopped
- 2 cloves garlic, chopped
- 2 tsp fresh thyme leaves, or ½ tsp dried thyme
- 1 can (15 oz) white beans, drained and rinsed (reserve ¼ cup liquid)
- 1 cup diced tomatoes in juice
- ¼ cup reduced-sodium chicken broth
- Salt and pepper
Instructions
- Preheat oven to 400F. In small bowl, whisk oil, mustard, lemon juice, salt, and pepper.
- Place salmon fillets, skin side down, in an 8-inch square baking dish. Spoon mustard glaze over fish. Bake 8 minutes or until salmon is cooked through and flakes when pierced with a fork.
- Meanwhile, prepare beans: Warm oil in large saucepan over medium-low heat. Add onion and cook 5 minutes, stirring frequently. Add garlic and thyme; cook 1 minute, stirring. Add beans and reserved liquid, tomatoes, broth, and salt and pepper. Increase heat to high and bring to a simmer. Reduce heat and simmer 5 minutes to allow flavors to blend. Stir in additional broth, if needed, to thin to desired consistency.
Serves 2, with leftover beans.
Nutritional Information
- 1 serving salmon with 1 cup beans = 470 calories
- Protein: 1½ servings
- Vitamin C: ½ serving
- Whole grains: almost 2 servings
- Fat: 1 serving
- Iron: some
Yes 
No 
Trending On What to Expect
