Seared Salmon with Creamy White Beans and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy White Beans and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Sautéed Spinach

Pan-seared salmon served over a bed of garlicky white beans and wilted spinach, featuring a perfectly golden, crisp skin.

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NUTRITION

658kcal
Protein
58.3g
Fat
35.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1/2 cup Cannellini Beans

2 cups Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

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PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is very crisp, then flip and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    Remove the salmon from the pan and set it aside to rest on a plate.

  • 6

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 7

    Add the rinsed cannellini beans and a splash of water, using the back of a spoon to lightly mash about a quarter of the beans to create a natural creaminess.

  • 8

    Toss in the fresh spinach and stir constantly until the leaves are just wilted.

  • 9

    Turn off the heat and fold in the Greek yogurt and a squeeze of fresh lemon juice if desired to finish the sauce.

  • 10

    Plate the creamy bean and spinach mixture and top with the seared salmon fillet.

Seared Salmon with Creamy White Beans and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy White Beans and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Sautéed Spinach

Pan-seared salmon served over a bed of garlicky white beans and wilted spinach, featuring a perfectly golden, crisp skin.

NUTRITION

658kcal
Protein
58.3g
Fat
35.7g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

8 ounces Salmon Fillet

1/2 cup Cannellini Beans

2 cups Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.

  • 4

    Sear the salmon for 4-5 minutes until the skin is very crisp, then flip and cook for an additional 2-3 minutes until desired doneness is reached.

  • 5

    Remove the salmon from the pan and set it aside to rest on a plate.

  • 6

    In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

  • 7

    Add the rinsed cannellini beans and a splash of water, using the back of a spoon to lightly mash about a quarter of the beans to create a natural creaminess.

  • 8

    Toss in the fresh spinach and stir constantly until the leaves are just wilted.

  • 9

    Turn off the heat and fold in the Greek yogurt and a squeeze of fresh lemon juice if desired to finish the sauce.

  • 10

    Plate the creamy bean and spinach mixture and top with the seared salmon fillet.