YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed White Beans
Pan-seared wild salmon served over creamy garlic-mashed cannellini beans and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
12 ounces Wild Sockeye Salmon
1 cup Cannellini Beans
1 cup Asparagus
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.
In a small saucepan, combine the rinsed cannellini beans with minced garlic and two tablespoons of water or vegetable broth.
Heat the beans over medium heat for 3 minutes, then mash thoroughly with a fork or immersion blender until creamy and smooth.
Spread the garlic mashed beans onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.