Pesto-Roasted Salmon With Tomatoes and White Beans

A One-Pan Culinary Masterpiece

Total Time: 30 minutes | Servings: 4 | Difficulty: Easy

Ingredients

  • 2 (15–16 oz) cans cannellini beans (or equivalent white beans), drained and thoroughly rinsed (to remove excess sodium)

  • 1 pint cherry or grape tomatoes, halved lengthwise (ensures even roasting and flavor release)

  • 6 small garlic cloves, crushed and peeled (minimizes burning during high-heat roasting)

  • 2 tbsp extra-virgin olive oil, plus extra for finishing drizzle

  • Kosher salt and freshly ground black pepper (to taste)

  • 4 (6 oz) salmon fillets (skin-on recommended for crisp texture; skinless is acceptable)

  • 4 tbsp store-bought or homemade basil pesto (use quality for optimal herbaceous depth)

Preparation

Step 1: Preheat & Roast Vegetables

Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper (prevents sticking and simplifies cleanup). In a large bowl, combine drained white beans, halved tomatoes, and crushed garlic. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss until vegetables are evenly coated.

Spread the mixture in a single layer on the baking sheet (avoid overcrowding to ensure proper heat circulation). Roast for 10–12 minutes, until tomatoes soften and begin to burst at the edges, and beans develop a slight golden crispness.

Step 2: Prep Salmon & Pesto Layer

While vegetables roast, pat salmon fillets dry with paper towels (critical for achieving a crispy exterior and even searing). Season both sides generously with salt and pepper. Using a small offset spatula, spread 1 tbsp pesto evenly over the top of each fillet, ensuring full coverage without pooling at the edges.

Step 3: Assemble & Roast Salmon

Remove the baking sheet from the oven. Gently toss the roasted tomatoes and beans to re-distribute, then push them to the edges of the sheet to create 4 distinct, spaced depressions (one per salmon fillet). Place salmon fillets (skin-side down, if applicable) into these spaces.

Return to the oven and roast for 8–10 minutes. For medium-rare, the salmon should reach an internal temperature of 120°F (49°C) (flesh is opaque and flakes easily with a fork). For medium doneness, extend roasting to 12 minutes (target 125°F/52°C).

Step 4: Final Plating & Finishing

Using a slotted spoon, transfer the roasted tomato-bean mixture into 4 shallow bowls. Drizzle each serving with a light, even layer of extra-virgin olive oil for shine and richness. Place a salmon fillet atop the bean-tomato base, ensuring the pesto layer is visible.

Customer Reviews

  • “Easy and delicious! Loved the herbaceous pesto, tender beans, and burst-of-flavor tomatoes. Added Italian herbs and crushed red pepper to the bean mix—game-changer. Served with sautéed spinach and crusty bread.”

  • “One-pan magic! Used Mahi Mahi instead (salmon was too 'fishy' for some family members)—still worked flawlessly. Follow directions precisely!”

  • “Not for us. Beans lacked seasoning and olive oil; pesto on salmon felt overpowering. Suggest doubling down on bean seasonings and omitting pesto on fish.”

  • “Halved for two people: added Castelvetrano olives (20 halved, pitted) to cut salt. Tastes expensive, perfect for Oregon coast rentals.”

  • “Homemade pesto + salmon perfection! Issue: salmon needed 20 minutes total (not 10). Next time, roast everything together at 20 minutes.”

Pro Tip: For extra depth, finish with a pinch of lemon zest on the beans before serving. Adjust pesto quantity based on herb preference—start with 3 tbsp for stronger flavor.