Name: Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Salmon Fillet; 1 cup Cannellini Beans, rinsed; 1 cup Asparagus spears; 2 tablespoons Non-fat Greek Yogurt; 1 clove Garlic, minced; 1 tablespoon Lemon Juice; Fresh dill for garnish

Seared Salmon Fillet 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with tender steamed asparagus, finished with a bright squeeze of lemon and fresh dill.

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NUTRITION

Protein

68.7g

Fat

15.4g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1 cup Cannellini Beans, rinsed

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic, minced

1 tablespoon Lemon Juice

Fresh dill for garnish

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.
3
In a small saucepan, warm the rinsed cannellini beans with minced garlic and a tablespoon of water over medium heat for 3 minutes.
4
Remove the beans from heat and mash them thoroughly with the Greek yogurt and lemon juice until the texture is smooth and velvety.
5
Steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are bright green and tender-crisp.
6
Spread the white bean mash onto a plate, top with the seared salmon fillet, and serve alongside the steamed asparagus.
7
Garnish the entire dish with fresh dill and an extra squeeze of lemon if desired.