Pan-Roasted Salmon with Lime Butter and Creamy White Beans Recipe

Pan-Roasted Salmon with Lime Butter and Creamy White Beans Recipe

  • Lime Butter:
  • 1/2 cup butter
  • 1 lime, zested and juiced
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • Salmon:
  • 4 (4 ounce) skin-on salmon fillets
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 2 (15 ounce) cans white beans, drained and rinsed
  • 1/2 cup heavy whipping cream
  • 3 tablespoons minced fresh chives
  • 3 tablespoons minced fresh mint
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh tarragon
  1. Mix butter, lime zest, lime juice, garlic, and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate until firm, 30 minutes to 1 hour.
  2. Season salmon with salt and pepper.
  3. Heat 2 tablespoons lime butter and olive oil in a cast iron skillet set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter.
  4. Heat 1 teaspoon lime butter in the skillet. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and heavy cream; season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley, and tarragon.
  5. Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.
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