Pan-Roasted Salmon And White Beans

• 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

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.

salmon, flour, olive oil, kosher salt, freshly ground black pepper, tomatoes, white navy beans, garlic, tarragon

Taken from www.myrecipes.com/recipe/pan-roasted-salmon-white-beans (may not work)