YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Steamed Asparagus
Savor this delicious and balanced dinner featuring a perfectly seared salmon paired with a velvety white bean mash, enhanced with a hint of garlic and lemon. The dish is rounded out with tender steamed asparagus, all brought together with a drizzle of extra virgin olive oil for a luxurious finish.
INGREDIENTS
5 oz Salmon Fillet
3/4 cup Cannellini Beans (cooked)
2 tbsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
1 cup Asparagus
1 tbsp Fresh Parsley
Salt and Pepper to taste
PREPARATION
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon, skin side down if applicable, and sear for about 3-4 minutes per side until the exterior is golden and the inside reaches your desired level of doneness.
While the salmon cooks, drain and rinse the cannellini beans. In a small saucepan, combine the beans, minced garlic, lemon juice, and 1 tablespoon of olive oil. Gently heat and slightly mash the beans with a fork until a creamy consistency forms. Stir in the fresh parsley, and season with salt and pepper.
Steam the asparagus in a steamer basket over simmering water for about 5-6 minutes until they are tender yet crisp.
Plate the seared salmon alongside a generous serving of the creamy white bean mash and a side of steamed asparagus. Drizzle the remaining 1 tablespoon of olive oil over the asparagus or the salmon for extra richness.
Serve warm and enjoy your balanced, flavorful dinner.