Roast Salmon with Bean & Tomato Salad

Ingredients

• 15 oz .5 can cannellini beans rinsed canned
• 2 cups brown rice long-grain hot cooked
• 1 clove garlic minced
• 2 cups grape tomatoes 
• 0.1 tsp ground pepper black
• 0.3 cup parsley fresh italian chopped
• 1 lb skin-on salmon fillets 
• 0.3 cup sun tomato vinaigrette dressing made dried with extra virgin olive oil, divided kraft

Equipment

• baking sheet
• oven
• aluminum foil

Directions

1. Heat oven to 425F.
2. Place tomatoes on 2/3 of a foil-covered rimmed baking sheet; bake 10 min.
3. Meanwhile, combine beans, parsley, garlic, pepper and 3 Tbsp. dressing.
4. Add fish to baking sheet with tomatoes; brush with remaining dressing.
5. Bake 10 min. or until fish flakes easily with fork.
6. Add tomatoes to bean mixture; mix lightly.
7. Serve with fish and rice.