Roasted Salmon with Cannellini Beans and Lemon

Roasted Salmon with Cannellini Beans and Lemon

The holidays are upon us and that means many things. Gift giving. Tacky decorations. Oversharing relatives, and (delicious) butter-laden foods as far as the eye can see. While I do really love all the comfort foods of Thanksgiving and Christmas, I can’t help but feel the need to lighten things up in between. This recipe is one of my go-tos not just because of how delicious it is but because it is light-ish and I can write it off as a healthy weeknight dinner that comes together quickly and with little effort.

Ingredients

1 can cannellini beans
½ cup Castelvetrano olives, chopped
½ cup white wine
4 tablespoons butter
1 teaspoon dried thyme
1 yellow onion, finely chopped
2 garlic cloves, diced
1 teaspoon red pepper flakes
1 lb salmon
2 lemons, thinly sliced
salt and pepper, to taste

Directions

1. Preheat the oven to 450

2. Combine the beans, olives, wine, butter, thyme, onion, garlic, and red pepper flakes in a casserole dish. Carefully arrange the salmon and top with the lemon slices.

3. Bake 15 minutes or until the salmon is cooked through and flakes easily with a fork.