On the table in 30 minutes, this easy, one-pan, heart-healthy meal highlights healthy fats and delicious flavours, making fish your favourite heart-healthy protein!
2 serves
10 m prep
20 m cook
250g punnet cherry tomatoes
90g (about 4) mini capsicums
¼ cup shredded fresh basil leaves, plus extra leaves to serve
1 clove garlic, thinly sliced
1 tablespoon olive oil
2/3 cup canned no added salt butter beans, drained, rinsed
2 x 115g (460g) skinless salmon portions
50g drained bocconcini, torn
2 teaspoons balsamic glaze
50g baby rocket, to serve
Place tomatoes, capsicums, shredded basil, garlic and 1 tablespoon oil in a small roasting pan. Season with pepper. Toss well and spread into an even layer.
Bake in a 220°C preheated oven for 10 minutes. Remove from oven. Change oven setting to grill and heat to medium-high. Gently stir beans into tomato mixture in pan.
Arrange salmon on top. Top with bocconcini. Drizzle over remaining oil.
Place pan under preheated grill. Grill for 10 minutes or until salmon is cooked and bocconcini is melted.
Drizzle over balsamic glaze and sprinkle with extra basil leaves. Serve with rocket.
Punnets of mini capsicums are available from greengrocers and major supermarkets. They have a sweet flavour with virtually no seeds. Replace with 1 coarsely chopped large red or yellow capsicum, if preferred.
Butter beans can be replaced with canned no added salt cannellini or borlotti beans.
Rocket can be replaced with the preferred salad mix or additional vegetables you have available.
Last updated14 October 2024