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Pan-Roasted Salmon and White Beans

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Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 505
  • Calcium 142mg
  • Carbohydrate 27g
  • Cholesterol 100mg
  • Fat 26g
  • Fiber 4g
  • Iron 3mg
  • Protein 41mg
  • Sat Fat 5g
  • Sodium 673mg
What does this mean? See Nutrition 101 .

Quick Tip

This recipe also works with halibut, sea bass, or tuna steaks.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.