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Lemon-Tarragon Salmon and White Bean Skillet

Lemon-Tarragon Salmon and White Bean Skillet

Photo by Deb Lindsey for The Washington Post

This flavorful one-pan dish is nearly effortless to prepare, made with everyday ingredients that come together in just minutes. It has a summery feel, with summer squash, tomatoes and herbs at their peak then, but the ingredients are available year-round, making it an anytime pleasure.


2 tablespoons olive oil
1/4 cup chopped shallot
1 medium zucchini, cut into 1/2-inch dice
One 15-ounce can no-salt-added cannellini beans, drained and rinsed
1/2 cup water
1 1/4 pounds skinless salmon fillet, cut into 1-inch chunks
1 cup grape tomatoes, each cut in half
1 tablespoon coarsely chopped fresh tarragon leaves
1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice (from 1/2 lemon)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large, deep skillet over medium heat. Once the oil shimmers, stir in the shallot; cook for about 1 minute, until softened.

Add the zucchini and cook for 1 minute, then add the beans and water. Once the mixture is bubbling at the edges, add the salmon, tomatoes, tarragon, lemon zest, salt and pepper stirring gently to incorporate. Reduce the heat to medium-low, cover and cook for about 4 minutes, stirring gently once or twice, until the salmon is just opaque and the vegetables are tender.

Drizzle with the lemon juice and serve.

Makes 4 servings

Per serving: Calories 370; Total Fat 17g (Saturated Fat 3g); Cholesterol 80mg; Sodium 400mg; Total Carbohydrates 19g; Dietary Fiber 5g; Protein 34g; Sugar 3g

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