A simple salad made with grape tomatoes and cannellini beans lends a Mediterranean-style appeal to this simple weeknight salmon.
What You Need
Original recipe yields 4 servings
2 cups grape tomato es
1 can (15 oz.) cannellini beans, rinsed
1/4 cup chopped fresh Italian parsley
1 clove garlic, minced
1/8 tsp. ground black pepper
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4 small skin-on salmon fillet s (1 lb.)
2 cups hot cooked long-grain brown rice
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Let's Make It
Heat oven to 425ºF.
Place tomatoes on 2/3 of a foil-covered rimmed baking sheet; bake 10 min.
Meanwhile, combine beans, parsley, garlic, pepper and 3 Tbsp. dressing.
Add fish to baking sheet with tomatoes; brush with remaining dressing. Bake 10 min. or until fish flakes easily with fork.
Add tomatoes to bean mixture; mix lightly. Serve with fish and rice.
Prepare using tilapia fillets, adjusting the baking time as necessary.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.