Roasted Salmon Over Romano Bean & Tomato Saute

Roasted Salmon Over Romano Bean & Tomato Saute
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: American
Serves: 4
  • 4, 4oz wild caught salmon filets
  • 3 tbsp olive oil
  • 1 qt multi-colored cherry tomatoes
  • 1 lb romano beans, trimmed and cut into 2" pieces
  • ½ large onion, chopped into 1" pieces
  • 3 cloves of garlic, minced
  • ½ tsp red pepper flakes (optional)
  • ⅓ dry white wine
  • 1 tsp salt - divided in half
  • 1 tsp freshly ground black pepper - divided in half
  • ¼-1/2 cup water
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  1. Preheat the oven to 400 F.
  2. Place a cooling rack on a large sheet tray and light oil or spray with cooking spray. Place salmon on racks evenly spaced apart - sprinkle with half the salt and pepper.
  3. Cook fish for about 15 minutes or until internal temperature reaches 145F and fish begins to flake easily with a fork.
  4. While the fish cooks, heat the olive oil on high in a dutch oven or other high sided pot. When oil is hot add in the tomatoes, onions, remaining salt and pepper. Be careful, it may splatter.
  5. Cook for about 10-12 minutes or until tomatoes are mostly broken down and are releasing their juices.
  6. Add in the garlic and red pepper flakes if using. Cook another 1-2 minutes or until garlic is fragrant.
  7. Add the white wine and delgaze the pan. Use a wooden spoon or spatula to scrap up any browned bits on the bottom of the pan.
  8. Cook tomato mixture for another 3-4 minutes to allow alcohol from the wine to cook off.
  9. Add in the romano beans, stirring to coat them in the sauce. Cover and cook over medium heat for about 15-20 minutes or until beans are tender. Check beans often - if sauce starts to dry out, slowly add in some of the water. You may or may not need to use all of it or any of it.
  10. Remove lid and stir in fresh herbs.
  11. Serve salmon filets over 1 cup of the romano bean and tomato sauté and enjoy!