Pan-Roasted Salmon and White Beans

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

Ingredients

Directions

  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

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

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