Seared Salmon with Creamy White Bean Mash and 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 Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Asparagus

Delight in a beautifully seared salmon paired with a luxuriously creamy white bean mash and tender asparagus, finished with a drizzle of extra virgin olive oil and a hint of garlic. This dish brings together the rich flavors of the sea and the fresh vibrancy of green asparagus for a satisfying, healthful dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

547kcal
Protein
43.7g
Fat
34.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic Salmon Fillet

1/2 cup canned white beans (drained and rinsed)

1 bunch asparagus (approx. 6 spears)

1 tbsp extra virgin olive oil

1.5 tsp extra virgin olive oil

2 tbsp unsweetened almond milk

1 tsp garlic powder

Salt, to taste

Black pepper, to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes. Flip and cook the other side for an additional 3-4 minutes, or until the salmon is cooked through but still moist inside.

  • 3

    Meanwhile, place the drained white beans in a small saucepan over low heat. Add 2 tablespoons unsweetened almond milk and 1 teaspoon garlic powder, stirring gently to warm and soften the beans. Use a fork or small potato masher to lightly mash the beans while maintaining some texture. Season with salt and pepper to taste.

  • 4

    Trim the woody ends off the asparagus. In a separate pan, add the asparagus with 1.5 teaspoons extra virgin olive oil and a pinch of salt and pepper. Sauté over medium heat for about 4-5 minutes until the asparagus becomes tender but still crisp.

  • 5

    Plate the dish by spooning a generous portion of the creamy white bean mash onto the center, lay the seared salmon beside it, and arrange the sautéed asparagus on the side. Optionally, drizzle any remaining olive oil over the top for extra flavor.

  • 6

    Serve immediately and enjoy the vibrant flavors and textures of this nutritious meal.

Seared Salmon with Creamy White Bean Mash and 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 Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Asparagus

Delight in a beautifully seared salmon paired with a luxuriously creamy white bean mash and tender asparagus, finished with a drizzle of extra virgin olive oil and a hint of garlic. This dish brings together the rich flavors of the sea and the fresh vibrancy of green asparagus for a satisfying, healthful dinner.

NUTRITION

547kcal
Protein
43.7g
Fat
34.2g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Atlantic Salmon Fillet

1/2 cup canned white beans (drained and rinsed)

1 bunch asparagus (approx. 6 spears)

1 tbsp extra virgin olive oil

1.5 tsp extra virgin olive oil

2 tbsp unsweetened almond milk

1 tsp garlic powder

Salt, to taste

Black pepper, to taste

PREPARATION

  • 1

    Pat the salmon dry with paper towels and season both sides with salt, pepper, and a light dusting of garlic powder.

  • 2

    Heat 1 tablespoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side down (if applicable) and sear for about 3-4 minutes. Flip and cook the other side for an additional 3-4 minutes, or until the salmon is cooked through but still moist inside.

  • 3

    Meanwhile, place the drained white beans in a small saucepan over low heat. Add 2 tablespoons unsweetened almond milk and 1 teaspoon garlic powder, stirring gently to warm and soften the beans. Use a fork or small potato masher to lightly mash the beans while maintaining some texture. Season with salt and pepper to taste.

  • 4

    Trim the woody ends off the asparagus. In a separate pan, add the asparagus with 1.5 teaspoons extra virgin olive oil and a pinch of salt and pepper. Sauté over medium heat for about 4-5 minutes until the asparagus becomes tender but still crisp.

  • 5

    Plate the dish by spooning a generous portion of the creamy white bean mash onto the center, lay the seared salmon beside it, and arrange the sautéed asparagus on the side. Optionally, drizzle any remaining olive oil over the top for extra flavor.

  • 6

    Serve immediately and enjoy the vibrant flavors and textures of this nutritious meal.