YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Steamed Asparagus
Savor the elegance of this dinner where a perfectly seared salmon fillet is paired with a silky white bean mash enriched with a hint of heavy cream and olive oil. Steamed asparagus adds a bright, fresh crunch, creating a beautifully balanced plate full of rich flavors and textures.
INGREDIENTS
6 oz Salmon Fillet
3/4 cup White Beans (canned, no salt added)
2 tbsp Extra Virgin Olive Oil
2 tbsp Heavy Cream
1 cup Asparagus
Salt, Pepper & Garlic Powder to taste
1 Lemon Wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season generously with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the salmon fillet skin-side down and sear for about 3-4 minutes until a crispy crust forms.
Flip the salmon and cook for an additional 3-4 minutes until the salmon reaches your desired doneness. Remove from the skillet and set aside, covering lightly to keep warm.
Drain and rinse the white beans if using canned beans. Place them in a small saucepan along with the heavy cream and the remaining olive oil. Warm gently over low heat and mash slightly for a textured, creamy consistency. Adjust seasoning with salt and pepper as needed.
Steam the asparagus until tender yet crisp, about 4-5 minutes. You can do this using a steamer basket over boiling water.
Plate the salmon alongside a generous scoop of creamy white bean mash and a serving of steamed asparagus. Garnish with a lemon wedge to squeeze over the salmon for added brightness before serving.