Salmon and White Beans with Slow Roasted Tomatoes

Featuring Newman’s Own® Light French Dressing

Serves: 4


4 salmon fillets, skin on
3 tbsp olive oil
220g cherry tomatoes, halved
2 x 400g tinned white cannellini beans, drained
1 lemon, zested
1 tsp chopped fresh rosemary
1 garlic clove, chopped
4 tbsp Newman’s Light French dressing



1. Preheat the oven to 140C. Place the cherry tomatoes on an oven proof tray and roast for 1.5 hours, or until semi dried. Gently mix them with the beans, lemon zest, rosemary, garlic and dressing. The beans can be served at room temperature or can be gently warmed in a pan if desired.

2. Next cook the fish. Rub the olive oil into the fish and season with salt and pepper. Place a frying pan on a medium heat and place the salmon skin side down. After 5 minutes turn over and finish cooking for a further 4-5 minutes, or until the fish is cooked through and flaking apart but still slightly pink.

3. Serve with the white bean salad on the side.

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