Pan-Roasted Salmon and White Beans

Real Simple
4 servings


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1 1/2 pounds salmon steaks, about 3/4 inch thick
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1 14 1/2-ounce cans diced tomatoes
1 16-ounce can small white navy beans (drained)
2 garlic cloves, minced
2 tablespoons chopped fresh tarragon


Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with the salt and pepper. Add the tomatoes, beans, and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low, return the fish to the pan and add tarragon. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife.

Created date

October 2003

Nutritional Information

Calcium 142 mg
Calories 505
Caloriesfromfat 0 %
Carbohydrate 27 g
Cholesterol 100 mg
Fat 26 g
Fiber 4 g
Iron 3 mg
Protein 41 mg
Satfat 5 g
Sodium 673 mg