Pan-Roasted Salmon with Lime Butter and Creamy White Beans

Surprise guests at any summer soiree with this restaurant-like recipe. Prepare the lime butter in advance. Sear the fish and while it rests, stir in some beans, herbs, and cream for a complete one-pan meal.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 761 Calories

Ingredients

• ½ cup butter
• ½ cup heavy whipping cream
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 lime, zested and juiced
• 3 tablespoons minced fresh parsley
• ½ teaspoon sea salt
• 1 shallot, thinly sliced
• 2 (15 ounce) cans white beans, drained and rinsed
• 3 tablespoons minced fresh basil
• 4 (4 ounce) skin-on salmon fillets
• 3 tablespoons minced fresh chives
• 3 tablespoons minced fresh mint
• 3 tablespoons minced fresh tarragon

Recipe Instructions

Step 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.

Step 2

Season salmon with salt and pepper.

Step 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.

Step 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.

Step 5

Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.