Pan-Roasted Salmon and White Beans

Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Fat 26 g
    • Sat Fat 5 g
    • Cholesterol 100 mg
    • Sodium 673 mg
    • Protein 41 mg
    • Carbohydrate 27 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 142 mg


  1. Check 1 1/2pounds salmon steaks, about 3/4 inch thick
  2. Check 2tablespoons all-purpose flour
  3. Check 2tablespoons olive oil
  4. Check 1/2teaspoon kosher salt
  5. Check freshly ground black pepper
  6. Check 114 1/2-ounce cans diced tomatoes
  7. Check 116-ounce can small white navy beans (drained)
  8. Check 2 garlic cloves, minced
  9. Check 2tablespoons chopped fresh tarragon


  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.
  2. Add the tomatoes, beans, and garlic to the skillet and bring to a boil over high heat. Cook 3 minutes. Reduce heat to low and return the fish to the pan along with the tarragon. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife.