Lemon-Tarragon Salmon and White Bean Skillet

By rossboys

From nutritionist and cookbook author Ellie Krieger. This skillet dinner is the kind of recipe everyone should have tucked in their back pocket. It is simple cooking at its best — a one-pan meal that is nearly effortless to prepare, made with everyday ingredients that come together quickly. You can summon the energy to make it even when you come home feeling too tired to cook. The payoff in flavor, beauty and satisfaction is a windfall.

Ingredients

• 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

Details

Servings 4
Adapted from washingtonpost.com

Preparation

Step 1

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.