Baked Salmon with White Bean Ragù & Pistachio Pesto

This dish delivers on so many levels. Tender salmon and creamy beans and greens all come together with a dollop of pistachio pesto.

What You Get

Salmon

White bean ragù

Cooked greens

Lemon

Pistachio pesto

What You’ll Need

Salt

Olive oil

Makes 3 servings

Active Time: 5 minutes 

Total Time: 10 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil.

Step 2

Place the salmon on the prepared pan and season with a pinch of salt and drizzle with olive oil. Bake until the salmon is tender and flaky when pierced with a fork, but still pink at the center, 4 to 7 minutes.

Step 3

Meanwhile, in a small saucepan over medium heat, reheat the bean ragù with a splash of water or olive oil, 4 to 5 minutes. Stir in the cooked greens. Set aside and keep warm.

Step 4

Cut the lemon into wedges. Stir the pistachio pesto to recombine (it may separate).

Step 5

Divide the warm bean ragù between plates or bowls and top each with a portion of salmon. Finish with a spoonful of the pistachio pesto and a squeeze of lemon and serve warm.