YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Sautéed Asparagus
Enjoy a beautifully plated dish featuring a perfectly seared salmon fillet served alongside a velvety white bean mash and tender sautéed asparagus. This meal offers a delightful balance of rich, savory flavors with a touch of brightness from garlic and lemon, making it both hearty and sophisticated.
INGREDIENTS
6 oz Salmon Fillet
3/4 cup Cannellini Beans
8 spears Asparagus
2 tbsp Olive Oil (for asparagus)
1 tbsp Olive Oil (for bean mash)
2 cloves Garlic
2 tbsp Lemon Juice
Salt and Pepper
PREPARATION
Pat the salmon fillet dry, season with salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat and add 1 tbsp olive oil. Once hot, sear the salmon, skin side down first, for about 4 minutes until golden, then flip and cook for another 3-4 minutes until desired doneness. Squeeze half of the lemon juice over the fillet during the last minute of cooking.
Meanwhile, drain and rinse the cannellini beans. In a small saucepan, add the beans along with 1 tbsp olive oil and one minced garlic clove. Gently heat and mash the beans with a fork until a creamy yet slightly chunky consistency is achieved. Stir in 1 tbsp lemon juice, and season with salt and pepper to taste.
For the asparagus, trim the woody ends and heat another skillet over medium heat with 2 tbsp olive oil and the remaining minced garlic. Add the asparagus and sauté for about 4-5 minutes until tender-crisp, seasoning with salt and pepper.
Plate the dish by smearing a generous spoonful of the creamy white bean mash on the plate, placing the seared salmon on top or beside it, and arranging the sautéed asparagus attractively around the plate.
Drizzle any remaining juices from the salmon and a squeeze of fresh lemon over the assembled dish before serving.