Roasted Salmon with Cannellini Beans, Fennel and Tomatoes

by becky
Created
From the cookbook America's Test Kitchen: More Meditteranean

Ingredients

  • 2 (15-ounce) cans cannellini beans, rinsed
  • 10 ounces cherry tomatoes, halved (2 cups)
  • 1/4 cup dry white wine
  • 3 garlic cloves (2 sliced thin, 1 minced)
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon grated lemon zest, plus 1 tablespoon juice
  • 4 (4- to 6-ounce) skinless center-cut salmon fillets, 1 to 1 1/2 inches thick
  • 2 tablespoons chopped fresh parsley
  • 2 1lb fennel bulbs, stalks discarded, bulbs halved, cored, and sliced 1/4 inch thick
  • 2 T extra-virgin olive oil, divided
  • 1 1/4 t salt, divided
  • 3/4 t pepper, divided

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss fennel, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Spread fennel into even layer and roast until beginning to brown around edges, about 15 minutes
  2. Meanwhile, toss beans, tomatoes, wine, sliced garlic, ½ teaspoon salt, ¼ teaspoon pepper, and remaining 1 tablespoon oil together in bowl. Combine butter, thyme, lemon zest, and minced garlic in small bowl. Pat salmon dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Spread 1 tablespoon butter mixture on top of each fillet.
  3. Remove sheet from oven. Add bean mixture to sheet with fennel, stir to combine, and spread into even layer. Arrange salmon on top of bean mixture, butter side up. Roast until centers of fillets register 125 degrees (for medium-rare), 12 to 18 minutes. 4 Transfer salmon to serving platter. Stir lemon juice and remaining 2 tablespoons butter mixture into bean mixture, transfer to serving platter with salmon, and sprinkle with parsley. Serve.