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Pan-Roasted Salmon and White Beans

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.