Thyme Salmon with Tuscan Bean Salad

Serves 4

Bean Salad:

  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup celery, finely chopped
  • 1/2 cup carrot, finely chopped
  • 1/2 cup shallots, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoon lemon juice
  • 2 teaspoons fresh parsley, chopped
  • 2 teaspoons fresh mint, chopped
  • 2 teaspoons fresh basil, chopped
  • 2 tablespoons water
  • 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained


  • 2 teaspoons fresh thyme, chopped
  • 1 teaspoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) salmon fillets (about 1-inch thick)
  • 3 tablespoons lemon juice

Preparation: Preheat oven to 375F

Bean Salad:
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.

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.

Serv. Size: Serving Size: 1 salmon fillet and 1/2 cup bean sal

Amount Per Serving

Cals: 414 From Fat: 37

Total Fat: 17g

Cholesterol: 87mg

Sodium: 616mg

Total Carb: 22g

Dietary Fiber: 5g

Sugars: na

Protein: 41g