Thyme Scented Salmon with Tuscan White Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 T. Olive oil1/3 cup finely chopped celery, & carrots, shallots1 garlic clove, minced6 T. lemon juice, divided1 t. chopped fresh basil1 t. mint2 T. Water7.5 oz cannelini beans, drained1 t. fresh thyme1.2 t. parsley1/2 t. salt1/8 t. pepper2 5 oz salmon fillets about 1 inch thick
Preheat oven to 375.
Heat oil in medium nonstick skillet, add celery, carrot shallots, and garlic. Cook 4 minutes until tender. Add 3 T. Lemon Juice and next 5 ingredients. Cook bean mixture 2 minutes or untikl thoroughly heated. Remove and cover.
Combine thyme, parsley, salt and pepper in small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake for 14 minutes or ujtil fish slakes easily when tested with a fork.
Remove from oven, sprinkle evenly with 3 T. lemon juice. Serve with bean salad. Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRANNY2.
Heat oil in medium nonstick skillet, add celery, carrot shallots, and garlic. Cook 4 minutes until tender. Add 3 T. Lemon Juice and next 5 ingredients. Cook bean mixture 2 minutes or untikl thoroughly heated. Remove and cover.
Combine thyme, parsley, salt and pepper in small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake for 14 minutes or ujtil fish slakes easily when tested with a fork.
Remove from oven, sprinkle evenly with 3 T. lemon juice. Serve with bean salad. Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 10.2 g
- Cholesterol: 94.9 mg
- Sodium: 149.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 8.3 g
- Protein: 42.4 g
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