ROAST SALMON WITH BEAN & TOMATO SALAD

Roast Salmon with Bean & Tomato Salad image

A simple salad made with grape tomatoes and cannellini beans lends a Mediterranean-style appeal to this simple weeknight salmon.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups grape tomatoes
1 can (15 oz.) cannellini beans, rinsed
1/4 cup chopped fresh Italian parsley
1 clove garlic, minced
1/8 tsp. ground black pepper
1/4 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

Steps:

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.

Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 32 g