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.