Roast Salmon with Bean & Tomato Salad
- 2 cups grape tomatoes
- 1 can (19 fl oz/540 mL) white kidney beans, rinsed
- 1/4 cup chopped fresh Italian parsley
- 1 clove garlic, minced
- 1/8 tsp. ground black pepper
- 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
- 4 small skin-on salmon fillets (1 lb./450 g) Walmart Supercenter 1 lb For $6.94 thru 02/14
- 2-2/3 cups hot cooked long-grain brown rice
- Heat oven to 425 degrees F.
- Place tomatoes on 2/3 of a parchment-covered rimmed baking sheet; bake 10 min.
- Meanwhile, combine beans, parsley, garlic, pepper and 3 Tbsp.
- dressing.
- Add fish to prepared baking sheet; 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.
grape tomatoes, fresh italian parsley, clove garlic, ground black pepper, olive oil, skinon, brown rice
Taken from www.kraftrecipes.com/recipes/roast-salmon-bean-tomato-salad-143786.aspx (may not work)