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Pan Roasted Salmon with Tomatoes and White Beans

  • 2 lb salmon steaks,about 3/4 inch thick
  • 2 Tbsp flour
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • fresh ground black pepper
  • 2 garlic cloves, minced
  • 2 - 14 1/2 oz cans diced tomatoes
  • 1 - 24 oz bottle white beans
  • 2 Tbsp fresh chopped tarragon or 2 tsp dried tarragon


  1. Dredge the fish in the flour. Heat the oil in a large skillet until it shimmers. Add the fish and brown 3 minutes on each side. Lift the fish out of the skillet and set aside on platter; sprinkle with salt and pepper.
  2. Add the garlic, tomatoes, and beans to the skillet and bring to boil. Cook 3 min. uncovered. Reduce heat to low and add tarragon and fish. Cover and cook 5 min or until the fish flakes when tested with a fork.



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