Name: Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 0.75 cup Cannellini Beans; 1 cup Asparagus; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Greek Yogurt; 0.5 oz Walnuts; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon Fillet with Creamy White Bean Mash and Sautéed 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 Sautéed Asparagus

Pan-seared salmon served over a velvety white bean puree with tender sautéed asparagus, finished with a sprinkle of crunchy toasted walnuts.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

71.1g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.75 cup Cannellini Beans

1 cup Asparagus

3 tbsp Extra Virgin Olive Oil

1 tbsp Greek Yogurt

0.5 oz Walnuts

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse and drain the cannellini beans, then warm them in a small saucepan with a splash of water and minced garlic.
2
Mash the beans with Greek yogurt and one tablespoon of olive oil until smooth and creamy; season with salt and pepper to taste.
3
Trim the woody ends off the asparagus and sauté in a pan with one tablespoon of olive oil over medium heat until tender-crisp.
4
Pat the salmon fillet dry and season with salt; sear in a separate pan with the remaining olive oil over medium-high heat for 4-5 minutes per side until the skin is crisp.
5
Toast the chopped walnuts in a dry pan for 2 minutes until fragrant.
6
Plate the white bean mash, top with the sautéed asparagus and seared salmon, and finish with a squeeze of lemon juice and the toasted walnuts.