Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

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

Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

Enjoy a harmonious plate featuring a crisp, pan-seared salmon fillet paired with tender roasted asparagus and a refreshing, creamy white bean salad. A drizzle of olive oil and a splash of lemon elevate the flavors, making for a balanced, satisfying meal that's both invigorating and delicious.

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NUTRITION

398kcal
Protein
33.5g
Fat
19.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

5 asparagus spears

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Season the salmon fillet with salt and black pepper.

  • 2

    In a non-stick skillet over medium-high heat, add half the olive oil. Sear the salmon for about 3-4 minutes on each side until a golden crust forms and the fish is cooked to your desired doneness.

  • 3

    Preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for about 10 minutes, or until tender and slightly charred.

  • 4

    Meanwhile, in a bowl, gently combine the drained cannellini beans, minced garlic, lemon juice, and chopped fresh parsley. Add a pinch of salt and pepper, and mix until creamy and well blended.

  • 5

    Plate the salmon, arrange the roasted asparagus on the side, and top with a generous serving of the creamy white bean salad.

  • 6

    Serve immediately and enjoy this balanced, protein-rich meal.

Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

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

Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Asparagus and Creamy White Bean Salad

Enjoy a harmonious plate featuring a crisp, pan-seared salmon fillet paired with tender roasted asparagus and a refreshing, creamy white bean salad. A drizzle of olive oil and a splash of lemon elevate the flavors, making for a balanced, satisfying meal that's both invigorating and delicious.

NUTRITION

398kcal
Protein
33.5g
Fat
19.4g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

5 asparagus spears

1/2 cup Cannellini Beans

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the salmon fillet with salt and black pepper.

  • 2

    In a non-stick skillet over medium-high heat, add half the olive oil. Sear the salmon for about 3-4 minutes on each side until a golden crust forms and the fish is cooked to your desired doneness.

  • 3

    Preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Arrange them on a baking sheet in a single layer and roast for about 10 minutes, or until tender and slightly charred.

  • 4

    Meanwhile, in a bowl, gently combine the drained cannellini beans, minced garlic, lemon juice, and chopped fresh parsley. Add a pinch of salt and pepper, and mix until creamy and well blended.

  • 5

    Plate the salmon, arrange the roasted asparagus on the side, and top with a generous serving of the creamy white bean salad.

  • 6

    Serve immediately and enjoy this balanced, protein-rich meal.