YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Roasted Asparagus
Pan-seared salmon served over a garlic white bean mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
0.5 cup Cannellini Beans
150g Asparagus
1 tbsp Olive Oil
1 tsp Grass-fed Butter
1 Garlic Clove
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 12-15 minutes until they are tender and slightly charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for about 4-5 minutes per side until golden and flaky.
In a small saucepan, combine the drained cannellini beans, grass-fed butter, and minced garlic over medium heat.
Mash the beans with a fork or potato masher, adding a tablespoon of water if needed to reach a velvety consistency.
Plate the creamy bean mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.