YOUR SOLIN GENERATED RECIPE
Seared Salmon with White Bean Mash and Steamed Asparagus
Pan-seared wild salmon served over a creamy cannellini bean mash and steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
13.4 ounces Wild Pink Salmon
100 grams Cannellini Beans (rinsed)
100 grams Asparagus
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillets dry with a paper towel and season both sides with sea salt and black pepper.
Heat a large non-stick skillet over medium-high heat and lightly coat with avocado oil spray.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until bright green and crisp-tender.
In a small saucepan, warm the rinsed white beans with minced garlic and a splash of water over medium heat.
Use a fork or immersion blender to mash the beans until smooth, then stir in fresh lemon juice and a pinch of salt.
Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus.