Pan-Roasted Salmon and White Beans

Ingredients

• 4 servings pepper black freshly ground
• 14.5 ounce tomatoes diced canned
• 2 tablespoons flour all-purpose
• 2 tablespoons tarragon fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon kosher salt 
• 16 ounce navy beans white drained canned
• 2 tablespoons olive oil 
• 1.5 pounds salmon steaks 

Equipment

• frying pan
• knife

Directions

1. Dredge the fish in the flour. Meanwhile, heat the oil in a large skillet over medium heat until it shimmers.
2. 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.
3. 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.