Lemon-Tarragon Salmon and White Bean Skillet - Ellie Krieger

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