The Briny Lemon: Prosciutto-Wrapped Salmon over Warm White Bean Salad

Tender salmon filets are delicious on their own, but adding a thin wrap of mildly salty prosciutto takes this nutritious, flavorful fish to a new level.

I set the fish on top of a simple mixture of white beans with a little sweet bell pepper and shallot, then tossed in chopped olives and floral fresh herbs at the end. This easy, very flavorful warm salad makes the perfect bed for the prosciutto-wrapped salmon.

Serves 3

Ingredients

olive oil for brushing and drizzling, plus 2 tbsp
3 5-oz skinless salmon filets
sea salt
freshly ground black pepper
3 very thin slices of prosciutto, just wide enough to wrap the salmon, leaving the ends of the fish exposed
1 medium shallot, cut into thin rings
1 garlic clove, finely chopped
1/3 cup chopped red bell pepper
1 15-oz can organic great northern or cannellini beans, rinsed and drained
1/4 cup chopped green and black olives
2 tbsp chopped fresh herbs (such as tarragon, rosemary, and flat-leaf parsley), plus more for garnish

Bean Salad Ingredients

Preparation

Preheat the oven to 400° F. Line a shallow baking pan with foil and brush lightly with oil.
Season the salmon with salt and pepper and wrap each piece in a slice of prosciutto, leaving the ends of the salmon exposed. Transfer, seam-side down, to the baking pan and drizzle lightly with oil.
Bake until the salmon is medium-rare to medium, 5-6 minutes, depending on thickness. Remove the pan from the oven and set aside 3 minutes.

Prosciutto-Wrapped Salmon

Baked Salmon

Meanwhile, heat a skillet over medium heat and add 2 tablespoons of olive oil. Add the shallot, garlic, and bell pepper and sauté 3 minutes.
Add the beans and season with salt and pepper. Cook, stirring frequently, 3 minutes. Remove from the heat and stir in the olives and herbs.