Serves: 4
Yields: 4 main-dish servings

Total Time: 30 min

Prep Time: 15 min

Cook Time: 15 min

Oven Temp: 400
Ingredients

1 lemon
4 piece(s) (about 6 ounces each) salmon fillet with skin
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) olive oil
1 small onion, chopped
1 pound(s) (2 to 3 medium) McIntosh or Macoun apples, cored and chopped
1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
1/2 teaspoon(s) chopped fresh rosemary leaves
2 tablespoon(s) water

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Directions

1.Preheat oven to 400 degrees F. Grease 13" by 9" glass baking dish. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice.
2.Arrange salmon in prepared dish, skin side down. Sprinkle with 1 tablespoon lemon juice, 1 teaspoon lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast salmon, without turning over, 15 minutes or just until opaque throughout.
3.Meanwhile, in 3-quart saucepan, heat oil over medium heat until hot. Add onion and cook 3 to 4 minutes or until onion begins to soften. Add apples and cook 3 minutes longer, stirring occasionally. On plate, with fork, mash 1/2 cup beans. Into apple mixture in saucepan, stir mashed and whole beans, rosemary, water, 1/4 teaspoon salt, 1/8 teaspoon coarsely ground black pepper, and remaining 1 tablespoon lemon juice and 1 teaspoon peel. Cook 4 to 5 minutes or until heated through, stirring occasionally. Serve beans with salmon.

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