Pan-Roasted Salmon With Lime Butter And Creamy White Beans

• 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.

butter, butter, lime, clove garlic, salt, salmon, salmon, salt, olive oil, shallot, white beans, heavy whipping cream, fresh chives, fresh mint, fresh basil, fresh parsley, tarragon

Taken from www.allrecipes.com/recipe/258443/pan-roasted-salmon-with-lime-butter-and-creamy-white-beans/ (may not work)