YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and White Bean Mash
Pan-seared salmon served over a creamy garlic-infused white bean mash with tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
9 ounces Salmon Fillet
4.6 ounces Cannellini Beans (rinsed)
5.3 ounces Asparagus
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a large non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4 to 5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
While the salmon cooks, steam the asparagus spears in a steamer basket over boiling water for 3 to 5 minutes until they are tender yet vibrant green.
In a small saucepan, combine the rinsed cannellini beans with minced garlic and two tablespoons of water over medium heat.
Once the beans are warmed through, use a fork or an immersion blender to mash them into a smooth, creamy consistency.
Spread the white bean mash on a plate, top with the seared salmon and steamed asparagus, and finish with a fresh squeeze of lemon juice.