Yield: 4 servings
Time: 25 minutes
2 cans cannellini beans (15 oz each), drained and rinsed
1 ½ tsp azwain seed (or dried thyme), divided
2 TBSP olive oil, divided
8 oz wild Atlantic salmon, sliced thinly
Lemon slices and chopped dill for serving
Preheat oven to 400 degrees.
Add 1 TBSP olive oil to a casserole dish and swirl to coat.
Add beans and peppers to casserole dish and stir in 1 tsp azwain.
Cook in oven for 12 minutes.
Carefully remove dish; turn broiler on.
Place sliced salmon over beans.
Drizzle salmon with remaining olive oil and azwain.
Broil for 4 minutes.
Serve with chopped dill and lemon wedge.
Inspired by a Mark Bittman Recipe