what you need for two people:
1/2 pound of salmon (preferably sustainably farmed)
1 cup of sliced of baby zucchini or 1 zucchini sliced bite size
1 can of cannellini beans
1 cup little yellow and orange grape tomatoes
1/4 cup of chopped yellow onion
1 clove garlic
salt & pepper
what to do:
Preheat oven to 400F. Coat salmon fillet in olive oil & sprinkle with salt. Place salmon in aluminum foil & add a sprig of rosemary. Cook for about 10 minutes depending on salmon thickness. Make sure salmon is light pink when you take it out of the oven.
Meanwhile, in a non stick pan, heat olive oil on medium heat. Chop garlic clove & onion. Add onion to pan & cook for about 3 minutes.
Strain & rinse white beans. Add chopped garlic, white beans, tomatoes, & sliced baby zucchini to pan. Cut rosemary leaves off of stems & add to pan about 1-2 tablespoons. Add pinch of salt & pepper. Cook for about 5 minutes.
Serve salmon on top of beans & vegetables & make it pretty! Bon Appétit!
Ahhh it has been so long since my last recipe! I am finally back to college for my senior year & into my apartment with a kitchen! Woohoo! So to celebrate, I prepared a baked salmon on a bed of white beans, baby zucchini, & tomatoes. This is one you've got to try before summer ends!
A working girl in love with good food, drink & good conversation.