Thyme Salmon with Tuscan Bean Salad

Thyme Salmon with Tuscan Bean Salad
Category
Yields4 Servings
BEAN SALAD
 1 tbsp extra virgin olive oil
 ⅓ cup celery, finely chopped
 ½ cup carrot, finely chopped
 ½ cup shallots, finely chopped
 2 garlic cloves, minced
 3 tbsp lemon juice
 2 tsp fresh parsley, chopped
 2 tsp fresh mint, chopped
 2 tsp fresh basil, chopped
 2 tbsp water
 15 oz can cannellini beans or other white beans, rinsed and drained
SALMON
 2 tsp fresh thyme, chopped
 1 tsp fresh parsley, chopped
 ½ tsp salt
 ⅛ tsp black pepper
 6 oz salmon fillets (4) - about 1" thick
 3 tbsp lemon juice
BEAN SALAD
1

Heat oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next five ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.

SALMON
2

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 375F 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.

Nutrition Facts

Serving Size 1 fillet and ½ cup salad

Servings 4

Amount Per Serving
Calories 414Calories from Fat 37
% Daily Value *
Total Fat 17g27%
Cholesterol 87mg29%
Sodium 616mg26%
Total Carbohydrate 22g8%
Dietary Fiber 5g20%
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

BEAN SALAD
 1 tbsp extra virgin olive oil
 ⅓ cup celery, finely chopped
 ½ cup carrot, finely chopped
 ½ cup shallots, finely chopped
 2 garlic cloves, minced
 3 tbsp lemon juice
 2 tsp fresh parsley, chopped
 2 tsp fresh mint, chopped
 2 tsp fresh basil, chopped
 2 tbsp water
 15 oz can cannellini beans or other white beans, rinsed and drained
SALMON
 2 tsp fresh thyme, chopped
 1 tsp fresh parsley, chopped
 ½ tsp salt
 ⅛ tsp black pepper
 6 oz salmon fillets (4) - about 1" thick
 3 tbsp lemon juice

Directions

BEAN SALAD
1

Heat oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next five ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.

SALMON
2

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 375F 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.

Thyme Salmon with Tuscan Bean Salad
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