Name: Seared Salmon Fillet with Creamy White Bean Mash and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Salmon Fillet; 0.4 cup Cannellini Beans; 1 cup Asparagus spears; 2 tbsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon Fillet with Creamy White Bean Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Roasted Asparagus

Pan-seared salmon fillet served over a velvety white bean puree with garlic-roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

34.3g

Fat

41.8g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

0.4 cup Cannellini Beans

1 cup Asparagus spears

2 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the asparagus with half a tablespoon of olive oil, minced garlic, salt, and pepper, then roast for 12-15 minutes until tender-crisp.
3
While the asparagus roasts, warm the cannellini beans in a small saucepan over medium heat with a splash of water or broth.
4
Mash the beans with half a tablespoon of olive oil and a pinch of salt until they reach a smooth, creamy consistency.
5
Pat the salmon dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
8
Plate the creamy white bean mash first, top with the roasted asparagus, and place the seared salmon on top.
9
Finish with a fresh squeeze of lemon juice over the entire dish before serving.