Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

Enjoy a beautifully seared salmon paired with a velvety white bean mash and perfectly roasted asparagus. The dish harmonizes rich, buttery flavors with fresh, bright accents of garlic and lemon, making it both nutritious and satisfying for your dinner plate.

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NUTRITION

868kcal
Protein
57.7g
Fat
49g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup White Cannellini Beans (canned, drained)

8 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Unsalted Butter

2 cloves Garlic

1 tbsp Lemon Juice

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss them with half the olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred.

  • 3

    Meanwhile, season the salmon fillet with salt and pepper. Heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Sear the salmon, skin-side down first, for about 4-5 minutes per side until just cooked through.

  • 4

    For the bean mash, heat a small pan over medium heat and melt the butter. Add minced garlic and sauté until fragrant. Add the white beans and unsweetened almond milk. Use a potato masher or immersion blender to create a smooth, creamy texture. Stir in lemon juice and adjust seasoning.

  • 5

    Plate the seared salmon alongside a generous serving of the creamy white bean mash and roasted asparagus. Serve immediately.

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

Enjoy a beautifully seared salmon paired with a velvety white bean mash and perfectly roasted asparagus. The dish harmonizes rich, buttery flavors with fresh, bright accents of garlic and lemon, making it both nutritious and satisfying for your dinner plate.

NUTRITION

868kcal
Protein
57.7g
Fat
49g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup White Cannellini Beans (canned, drained)

8 Asparagus Spears

1 tbsp Olive Oil

1 tbsp Unsalted Butter

2 cloves Garlic

1 tbsp Lemon Juice

1/4 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and toss them with half the olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast in the oven for 12-15 minutes until tender and lightly charred.

  • 3

    Meanwhile, season the salmon fillet with salt and pepper. Heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Sear the salmon, skin-side down first, for about 4-5 minutes per side until just cooked through.

  • 4

    For the bean mash, heat a small pan over medium heat and melt the butter. Add minced garlic and sauté until fragrant. Add the white beans and unsweetened almond milk. Use a potato masher or immersion blender to create a smooth, creamy texture. Stir in lemon juice and adjust seasoning.

  • 5

    Plate the seared salmon alongside a generous serving of the creamy white bean mash and roasted asparagus. Serve immediately.