Roasted Salmon Over Romano Bean & Tomato Saute
Author: Maria Tadic
Recipe type: Entree
- 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
- Preheat the oven to 400 F.
- 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.
- Cook fish for about 15 minutes or until internal temperature reaches 145F and fish begins to flake easily with a fork.
- 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.
- Cook for about 10-12 minutes or until tomatoes are mostly broken down and are releasing their juices.
- Add in the garlic and red pepper flakes if using. Cook another 1-2 minutes or until garlic is fragrant.
- 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.
- Cook tomato mixture for another 3-4 minutes to allow alcohol from the wine to cook off.
- 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.
- Remove lid and stir in fresh herbs.
- Serve salmon filets over 1 cup of the romano bean and tomato sauté and enjoy!