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

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

Main Courses
Fish & Seafood
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country August/September 2020

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

SERVES 4

TIME 1¼ hours

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

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