One-Pan Roasted Salmon with White Beans, Fennel, and Tomatoes

Name: One-Pan Roasted Salmon with White Beans, Fennel, and Tomatoes
Yield: Serves 4
Ingredients: 2 (1-pound), fennel bulbs, stalks discarded; 2 tablespoons, extra-virgin olive oil, divided; 1 1/4 teaspoons, table salt, divided; 3/4 teaspoon, pepper, divided; 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 (6- to 8-ounce), center-cut skinless salmon fillets, 1 to 1½ inches thick; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Country August/September 2020

Main Courses

Fish & Seafood

Weeknight

The key to the tastiest salmon and roasted vegetables: a flavor-packed compound butter.

SERVES4

TIME1¼ hours

One-Pan Roasted Salmon with White Beans, Fennel, and Tomatoes

WHY THIS RECIPE WORKS

We started this vibrant one-pan supper by roasting sliced fennel (the fibrous vegetable needed some solo oven time to soften and develop tasty browning before the other ingredients were added). After that, we stirred in cherry tomatoes, whi...

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