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

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Ingredients

½ cup butter
1 lime, zested and juiced
1 clove garlic, minced
½ teaspoon sea salt
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
½ 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

Nutrition Info

761 calories
carbohydrate: 50.7 g
cholesterol: 152.2 mg
fat: 44.8 g
fiber: 11 g
protein: 41.4 g
saturatedFat: 23.5 g
servingSize: -
sodium: 495.2 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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