Roasted Salmon with Stewed White Beans & Preserved Lemon
A sophisticated dish combining perfectly roasted salmon with creamy stewed Great Northern beans and homemade preserved lemon. The beans are slowly simmered with aromatic vegetables until tender, while the salmon is seared and finished in the oven for a crispy skin and flaky interior. The preserved lemon, baked low and slow for three hours, adds bright citrus notes that cut through the richness. This restaurant-quality meal works beautifully for dinner parties or special occasions, offering a balance of protein, fiber, and bold Mediterranean flavors in an elegant presentation.
Ingredients
- 4 salmon fillets, skin on, 6-oz.
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- ½ cup white wine, such as Pinot Gris, Chardonnay or Voignier
- ¼ cup fresh lemon juice
- 1 large lemon, cut into 4 wedges, for garnish
- 2 pounds Camellia Brand Great Northern Beans, soaked overnight in cold water, and drained
- ¼ cup olive oil
- 1 large yellow onion, diced, about 1 cup
- 2 large carrots, diced, about 1 cup
- 3 celery stalks, diced, about 1 cup
- 4 large cloves garlic, minced
- 8 cups vegetable stock
- 1 bay leaf
- 3 fresh thyme sprigs
- salt and freshly ground pepper, to taste
- 4 large lemons, trimmed at both ends, thinly sliced
- 6 tablespoons sea salt
- ⅓ cup fresh lemon juice
Instructions
- 1
Preheat oven to 325°F for preserved lemon
- 2
Layer sliced lemons in baking dish with salt and lemon juice
- 3
Cover with non-reactive lid and bake 3 hours, stirring occasionally
- 4
Cool lemons and transfer with liquid to airtight container
- 5
Heat oil in stockpot over medium-low heat
- 6
Sweat diced onion, carrot and celery until translucent, about 10 minutes
- 7
Add garlic and cook 1 minute
- 8
Add drained beans, stock, bay leaf and thyme
- 9
Bring to boil, reduce to low and simmer covered until beans are thick and tender, about 2 hours
- 10
Remove bay leaf and thyme stems, season with salt and pepper
- 11
Season salmon fillets generously with salt and pepper
- 12
Preheat oven to 400°F
- 13
Heat sauté pan over medium heat, add oil and increase to medium-high
- 14
Add salmon skin side down, drizzle with remaining oil
- 15
Remove from heat, pour wine and lemon juice over salmon
- 16
Place pan in oven and roast 12-15 minutes depending on thickness
- 17
Rest fish 5 minutes before serving
- 18
Ladle beans onto plate and top with salmon and preserved lemon
Tips
Soak beans overnight for even cooking and reduced cooking time. Add hot stock if beans start to look dry during simmering.
For crispy salmon skin, pat fillets completely dry before seasoning and start cooking skin-side down in a hot pan.
Preserved lemons keep for up to a year refrigerated. Make a large batch since they enhance many Mediterranean and Middle Eastern dishes.
Good to Know
Refrigerate cooked dish up to 3 days. Store preserved lemons separately in airtight container up to 1 year.
Beans can be made 2 days ahead and reheated. Preserved lemons made weeks in advance improve in flavor.
Serve immediately while salmon is warm and beans are hot. Garnish with fresh lemon wedges and drizzle of olive oil.
Common Mistakes
Pat salmon completely dry to avoid steaming and achieve crispy skin.
Do not skip resting the fish to prevent juices from running when cut.
Use non-reactive cookware for preserved lemons to avoid metallic taste.
Substitutions
FAQ
Can I use canned beans instead of dried?
Yes, use 4-5 cans of white beans. Reduce cooking time to 30 minutes and add less liquid since canned beans are already tender.
What if I don't have time to make preserved lemons?
Use store-bought preserved lemons or substitute with fresh lemon zest mixed with a pinch of salt for brightness without the deep flavor.
How long will the cooked salmon keep?
Refrigerate cooked salmon up to 2 days. Reheat gently in a low oven to maintain texture and avoid overcooking.