Salmon with Cannellini Beans, Oven Roasted Tomatoes and Arugula

Salmon with Cannellini Beans, Oven Roasted Tomatoes and Arugula


2 15-ounce cans of cannellini beans, drained & rinsed
1/2 medium yellow onion
1 medium clove garlic, smashed
1 whole stalk celery, plus 2 finely diced stalks
1 bay leaf
Kosher salt
1 pound skinless, boneless salmon fillet
1 lemon, halved and juiced, plus 4 tablespoons fresh juice from 1 lemon
1/2 cup (120ml) extra-virgin olive oil
1 small shallot, minced
2 tablespoons (10g) basil, minced
Freshly ground black pepper
1 medium fennel bulb, diced
8 ounces arugula


Roasted Tomatoes:

4 plum tomatoes, halved
2 tablespoons extra virgin olive oil
6 cloves whole garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 each sprigs fresh thyme and rosemary



Combine salmon in a large saucepan with enough cold water to cover. Add carrot, onion, stalk celery, remaining 1 bay leaf, and lemon halves with their juice. Heat over medium heat until water registers 170°F on an instant-read thermometer (or until water is at just below a bare simmer, if you don’t have a thermometer), then adjust heat to maintain temperature. Cook until salmon is 115 to 120°F in the center, about 20 minutes. (If you don’t have a thermometer, salmon should flake easily when done.) Drain salmon, discard aromatics and let cool in refrigerator.

Lay the tomatoes, cut side up, in a single layer on a baking sheet lined with foil. Strew pan with garlic cloves and fresh herbs. Drizzle olive oil on plum tomatoes and season with salt and pepper, roast in a preheated 450°F for about 40+ minutes or until the skin softens and they begin to caramelize. Allow to cool a bit before using.

Using your fingers, flake salmon into large pieces. In a large bowl, whisk together remaining 4 tablespoons lemon juice, olive oil, shallot, and basil. Season with salt and pepper. Add drained beans, diced celery, diced fennel, and arugula and toss well. Add salmon, season with salt and pepper, and toss gently to combine. Garnish with roasted tomatoes and serve right away.