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 fillet served over a velvety mash of cannellini beans and garlic, paired with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

579kcal
Protein
47.6g
Fat
26.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup Cannellini Beans

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and bright green.

  • 5

    Rinse and drain the cannellini beans, then place them in a small saucepan with the minced garlic and a splash of water over medium heat.

  • 6

    Once the beans are warmed through, use a fork or immersion blender to mash them until they reach a velvety consistency, seasoning with salt as needed.

  • 7

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

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 fillet served over a velvety mash of cannellini beans and garlic, paired with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

579kcal
Protein
47.6g
Fat
26.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1/2 cup Cannellini Beans

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for an additional 2 to 3 minutes until cooked through.

  • 4

    While the salmon cooks, place the asparagus spears in a steamer basket over boiling water and steam for 4 to 6 minutes until tender-crisp and bright green.

  • 5

    Rinse and drain the cannellini beans, then place them in a small saucepan with the minced garlic and a splash of water over medium heat.

  • 6

    Once the beans are warmed through, use a fork or immersion blender to mash them until they reach a velvety consistency, seasoning with salt as needed.

  • 7

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