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

Savor the rich flavors of perfectly seared salmon paired with a silky white bean mash, enhanced by a drizzle of olive oil and a touch of butter. Accompanied by tender, roasted asparagus spears, this dinner offers a harmonious blend of textures and a refreshing finish with a hint of lemon.

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NUTRITION

857kcal
Protein
52.6g
Fat
58.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

3/4 cup Cannellini Beans

8 Asparagus Spears

1 Tbsp Olive Oil (for asparagus)

1 Tbsp Olive Oil (for bean mash)

1 tsp Unsalted Butter

1 Lemon Wedge

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.

  • 3

    Place the salmon, skin-side down if applicable, in the skillet and sear for about 4 minutes on each side until a golden crust forms and the fish is just cooked through. Remove and set aside.

  • 4

    While the salmon is cooking, drain and rinse the cannellini beans. Place them in a small saucepan with 1 tablespoon of olive oil and heat gently.

  • 5

    Using a fork or a short-blender, mash the beans until creamy, then stir in 1 teaspoon of unsalted butter. Adjust the seasoning with salt and pepper as desired.

  • 6

    Preheat the oven to 425°F. Toss the asparagus spears with a light drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until tender and slightly crispy.

  • 7

    Plate the seared salmon next to a generous scoop of creamy white bean mash and arrange the roasted asparagus on the side.

  • 8

    Finish with a squeeze of fresh lemon over the salmon for a bright, zesty finish.

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

Savor the rich flavors of perfectly seared salmon paired with a silky white bean mash, enhanced by a drizzle of olive oil and a touch of butter. Accompanied by tender, roasted asparagus spears, this dinner offers a harmonious blend of textures and a refreshing finish with a hint of lemon.

NUTRITION

857kcal
Protein
52.6g
Fat
58.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

3/4 cup Cannellini Beans

8 Asparagus Spears

1 Tbsp Olive Oil (for asparagus)

1 Tbsp Olive Oil (for bean mash)

1 tsp Unsalted Butter

1 Lemon Wedge

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season lightly with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.

  • 3

    Place the salmon, skin-side down if applicable, in the skillet and sear for about 4 minutes on each side until a golden crust forms and the fish is just cooked through. Remove and set aside.

  • 4

    While the salmon is cooking, drain and rinse the cannellini beans. Place them in a small saucepan with 1 tablespoon of olive oil and heat gently.

  • 5

    Using a fork or a short-blender, mash the beans until creamy, then stir in 1 teaspoon of unsalted butter. Adjust the seasoning with salt and pepper as desired.

  • 6

    Preheat the oven to 425°F. Toss the asparagus spears with a light drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until tender and slightly crispy.

  • 7

    Plate the seared salmon next to a generous scoop of creamy white bean mash and arrange the roasted asparagus on the side.

  • 8

    Finish with a squeeze of fresh lemon over the salmon for a bright, zesty finish.