YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Roasted Asparagus
Pan-seared salmon served over a velvety white bean mash with roasted asparagus and a squeeze of fresh lemon for a bright, citrusy finish.
INGREDIENTS
4.1 oz Salmon Fillet
0.5 cup Cannellini Beans
1 cup Asparagus
1.5 tbsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with half a tablespoon of olive oil and a pinch of salt, then roast for 12-15 minutes until tender.
In a small saucepan, warm the drained cannellini beans with minced garlic and a splash of water or vegetable broth over medium heat.
Mash the beans with a fork or immersion blender until smooth, stirring in the lemon juice and a touch of salt to reach a velvety consistency.
Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the center is just opaque.
Spoon the creamy white bean mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.