Roast Salmon with Bean and Tomato Salad:

Prep: 15 min

Total: 25 min

Servings: 4 servings

What you need:

2          cups  grape tomatoes

1          can  (15 oz.) cannellini beans, rinsed

¼         cup  chopped fresh Italian parsley

1          clove  garlic, minced

1/8       tsp.  ground black pepper

¼         cup  KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided

4          small  skin-on salmon fillets (1 lb.)

2          cups  hot cooked long-grain brown rice

 

Make Roast Salmon with Bean and Tomato Salad:

HEAT oven to 425ºF.

PLACE tomatoes on 2/3 of a foil-covered rimmed baking sheet; bake 10 min.

MEANWHILE, combine beans, parsley, garlic, pepper and 3 Tbsp. dressing.

ADD fish to baking sheet with tomatoes; brush with remaining dressing. Bake 10 min. or until fish flakes easily with fork.

ADD tomatoes to bean mixture; mix lightly. Serve with fish and rice.

Kraft Kitchen Tips:

SUBSTITUTE Prepare using tilapia fillets, adjusting the baking time as necessary.

 

 

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