YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Asparagus
Savor this elegant dish featuring perfectly seared salmon atop a silky white bean mash, accompanied by tender-crisp asparagus. The combination of rich, flavorful salmon and the creamy, garlicky bean blend delivers a satisfying experience with a bright finish from a lemon drizzle.
INGREDIENTS
6 oz Salmon Fillet
1/3 cup White Beans (cooked)
8 Asparagus Spears
2 tbsp Olive Oil
1 tsp Unsalted Butter
1 Garlic Clove
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Pat the salmon dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 4 minutes, then flip and cook for an additional 3 minutes or until desired doneness is reached.
In a small saucepan, warm the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the white beans to the saucepan and gently mash them with a fork or potato masher, stirring to combine with the garlic. Stir in the teaspoon of butter and lemon juice, and season with salt and pepper. If needed, add a splash of water to achieve a creamy consistency.
Blanch the asparagus in boiling water for 2-3 minutes until just tender, then transfer to an ice bath to retain their bright color. Alternatively, you can sauté them in a little olive oil with salt and pepper for extra flavor.
Plate the seared salmon alongside a generous serving of the creamy white bean mash and arrange the asparagus spears on the side.
Finish with an extra drizzle of lemon juice over the salmon and mash, and serve warm.