Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

A feel-good skillet dinner starring salmon

By: Ellie Krieger The Washington Post
August 23, 2017 Updated: August 23, 2017 at 8:07 am
0
Caption +
Lemon-Tarragon Salmon and White Bean Skillet. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

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 too tired to cook. The payoff in flavor, beauty and satisfaction is a windfall.

To make it, saute chopped shallot (or onion, if you prefer) and summer squash in a large skillet; add a can of white beans, water and then big chunks of fresh salmon, grape tomatoes, tarragon and lemon zest. In about five minutes, the fish is cooked, the vegetables and beans are tender, and, with a final squeeze of lemon juice, the whole dish is infused with the flavor and fragrance of the citrus and herb seasonings.

The meal has a summery feel, with summer squash, tomatoes and herbs at their peak this time of year, but the ingredients are available year-round, making it an anytime pleasure.

Lemon-Tarragon Salmon and White Bean Skillet

-

Yield: 4 servings

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

Procedure:

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.

Nutrition information per serving: 370 calories, 34 g protein, 19 g carbohydrates, 17 g fat, 3 g saturated fat, 80 mg cholesterol, 400 mg sodium, 5 g dietary fiber, 3 g sugar.

Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Subscribe to the Colorado Springs Gazette

Some news is free.
Exceptional journalism takes time, effort and your support.

Already a Subscriber? LOGIN HERE

articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.