Name: Seared Salmon with Creamy White Bean Mash and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Salmon Fillet; 0.5 cup Cannellini Beans; 1 cup Asparagus; 1 tablespoon Extra Virgin Olive Oil; 1 teaspoon Grass-fed Butter; 1 clove Garlic; 1 tablespoon Lemon Juice

Seared Salmon 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 with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with lemon-garlic asparagus, finished with a bright squeeze of citrus and a buttery, flaky crust.

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NUTRITION

Protein

30.5g

Fat

31.4g

Carbs

26.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Grass-fed Butter

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat half of the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
4
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is opaque and flakes easily with a fork.
5
In a small saucepan, combine the drained cannellini beans, butter, minced garlic, and a splash of water or vegetable broth.
6
Warm the beans over medium heat for 3 minutes, then mash with a fork or immersion blender until creamy and smooth.
7
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
8
Toss the steamed asparagus with the remaining olive oil and fresh lemon juice.
9
Spread the white bean mash on a plate, top with the seared salmon, and serve the asparagus on the side.