Pesto-Roasted Salmon With Tomatoes and White Beans
Updated January 28, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
2 (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed
1 pint cherry or grape tomatoes, halved lengthwise
6 small garlic cloves, crushed and peeled
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
4 (6-ounce) salmon fillets (skin-on or skinless)
4 tablespoons store-bought or homemade basil pesto
Nutritional analysis per serving (4 servings)
53 grams carbs; 95 milligrams cholesterol; 745 calories; 11 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 36 grams fat; 12 grams fiber; 1177 milligrams sodium; 53 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.
- Step 2
Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets.
- Step 3
Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces.
- Step 4
Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.
- Step 5
Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.
Private Notes
Comments
This is a superb base recipe. We used a lemony basil gremalata instead of pesto (basil, garlic, lemon zest, lemon juice, lemon olive oil, salt). We didn’t have pesto. I recommend you double the tomatoes (2 pints) and add some carmelized onions or shallots to the beans and garlic. Save some of the gremalata to add to the beans and tomatoes before serving for a fresh punch. Serve it with crispy toasted bread and fresh parsley. Also serve it with sautéd greens of your choice. Everyone loved the salmon bites and they enjoyed schmearing beans on the bread.
This recipe was delicious—so simple and healthy. If you’re making it for two instead of four, I’d recommend slightly reducing the cooking time for the beans. I found that a few became a bit overdone since there wasn’t as much fish to help retain moisture. Just a small tip for next time and for anyone else making a smaller batch!
Easy and delicious! Loved the flavors and textures of the beans and tomatoes with the pesto salmon. I added a few dashes of Italian herbs and some crushed red pepper to the bean mixture before baking . Served with sautéed spinach and some toasted crusty bread. A keeper!
The premise is good, but even though I cut the time, the beans came out dry. I think cooking the tomatoes and beans on the stovetop and roasting the fish is the way to go. I liked the pesto on this salmon
Instead of a cookie sheet, I baked this in a 9x12 pan, which worked well and helped keep the beans from drying out. Took reviewer suggestions to double the tomatoes and add red pepper flakes. My husband and I both thought it was great.
Absolutely delicious. Used basil and garlic forward homemade pesto which, I believe, made a big difference. Added a finely sliced shallot to the tomatoes and bean mixture. Great leftovers the next day.