Seared Salmon with Creamy White Bean Mash and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a garlic-infused white bean mash and steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

588kcal
Protein
44.6g
Fat
36.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 3

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.

  • 4

    In a small saucepan, warm the drained white beans with the minced garlic and the remaining olive oil over low heat.

  • 5

    Mash the beans with a fork or immersion blender until creamy, adding a splash of water if needed for a smoother consistency.

  • 6

    Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.

Seared Salmon with Creamy White Bean Mash and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a garlic-infused white bean mash and steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

588kcal
Protein
44.6g
Fat
36.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until golden and cooked through.

  • 3

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.

  • 4

    In a small saucepan, warm the drained white beans with the minced garlic and the remaining olive oil over low heat.

  • 5

    Mash the beans with a fork or immersion blender until creamy, adding a splash of water if needed for a smoother consistency.

  • 6

    Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.