Pan-Seared Salmon with Cilantro-Lime Butter and Roasted Vegetables

Ingredients

• 4 wild-caught salmon fillets (6 ounces each)
• 1/2 cup unsalted butter, softened
• 1/4 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper to taste
• 2 large carrots, peeled and chopped
• 2 large Brussels sprouts, trimmed and halved
• 1 large red bell pepper, seeded and sliced
• 2 cloves garlic, minced

Instructions

For the Cilantro-Lime Butter:

1. In a medium bowl, mix together softened butter, chopped cilantro, lime juice, salt, and pepper until well combined.
2. Taste and adjust seasoning as needed.

For the Roasted Vegetables:

1. Preheat oven to 425°F (220°C).
2. Toss chopped carrots, Brussels sprouts, red bell pepper, and garlic with a drizzle of olive oil, salt, and pepper on a large baking sheet.
3. Spread vegetables in a single layer and roast for 20-25 minutes or until tender and caramelized.

For the Pan-Seared Salmon:

1. Season salmon fillets with salt and pepper.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan.
3. Sear salmon fillets for 4-5 minutes per side or until cooked through.
4. Serve each salmon fillet atop a bed of roasted vegetables, topped with a pat of Cilantro-Lime Butter.

Notes

• This recipe can be made ahead and refrigerated for up to 24 hours or frozen for up to 2 months.