Ingredients

1 medium onion, coarsely chopped

2 cloves garlic, minced

2 Tbsp olive oil

1 (15 oz) can cannellini beans, rinsed and drained

1/2 cup chopped kelamata olives

1 cup halved grape tomatoes

2 Tbsp chopped fresh basil

4 (6 oz) salmon fillets

1/2 tsp salt

1/2 tsp pepper

Preparation

  • Saute onion and garlic in 1 Tbsp hot oil in a saucepan over medium heat 2 minutes or until slightly softened. Add beans, olives and tomatoes; cook over medium heat, stirring occasionally, 2 minutes or until thoroughly heated. Remove from heat and stir in basil
  • Sprinkle salmon fillets evenly with salt and pepper. Cook salmon in a large nonstick skillet in remaining 1 Tbsp hot oil over medium-high heat 3 minutes on each side or until fish flakes easily. Spoon bean mixture evenly over salmon fillets and serve immediately