Oven-Roasted Salmon with White Beans, Tomato and Spinach

Oven-roasted salmon with white beans, tomatos and spinach is a great weeknight meal but also elegant enough for a special dinner party.

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Salmon with White Beans, Tomato and Spinach

  • Prep Time: 10 m
  • Cook Time: 18 m
  • Total Time: 28 m
  • Servings:


  • 1 tablespoon olive oil
  • 1 clove garlic peeled and smashed
  • 2 salmon fillets
  • 1 shallot finely chopped
  • 3 sprigs fresh thyme
  • 1/2 cup white wine
  • 14 ounce can crushed tomatoes
  • 15 ounce can white cannellini beans drained
  • Salt and freshly ground black pepper
  • 3 ounces fresh spinach


  1. Pre-heat the oven to 400 F.
  2. Heat the olive oil and smashed garlic clove on the stovetop over medium heat. When the garlic clove starts to turn brown on the edges, remove the garlic cloves and discard. Increase the heat to high, add the salmon fillets, presentation side down, and sear for 2 minutes to brown. Flip and cook the other side for 1 minute. Remove the salmon to a plate and set aside.
  3. In the same skillet, add the shallots and thyme sprigs and cook briefly. Add the white wine and bring to a simmer. Add the tomatoes and return to a simmer again. Return the salmon fillets to the pan, placing them on top of the tomato sauce and transfer the pan to the oven. Bake for 6 to 8 minutes.
  4. Remove the pan from the oven and transfer the salmon fillets to a resting plate. Add the white beans to the tomato sauce and heat through. Season to taste with salt and freshly ground black pepper and just before serving, stir the spinach into the mixture to wilt.
  5. To plate, spoon the tomatoes, beans and spinach to a plate or shallow bowl and top with the salmon. Serve with a green salad and some crusty bread to wipe up the sauce.
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Comments (5)Post a Reply

  1. When you say “shallot” this is the actual shallot and not green onion, correct?


    Love your recipes, I have a folder full

    1. Yes the recipe calls for shallots, which are quite different than green onions (scallions). Shallots are more pungent than green onions and have a hint of garlic flavor. Meredith mostly uses green onions to finish a recipe at the end. The immature onions are great for adding fresh flavor and garnish to complete a dish.

  2. 5 stars
    Meredith, this recipe is fabulous! Easy to make with stuff we have on hand. Very elegant, healthy and delicious, but super easy with hardly any prep! I pressed the sautéed garlic and made garlic bread. I will definitely make this again.

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