Seared Salmon with Creamy White Beans and Steamed Asparagus

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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Steamed Asparagus

Pan-seared salmon served over garlicky white beans and steamed asparagus, finished with a squeeze of fresh lemon and a perfectly crispy skin.

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NUTRITION

673kcal
Protein
43.4g
Fat
43.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

0.5 cup Cannellini Beans, rinsed

1 cup Asparagus Spears

1.5 tablespoons Extra Virgin Olive Oil

0.25 cup Full-Fat Coconut Milk

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the salmon fillet with salt and pepper on both sides.

  • 2

    Heat one tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan to rest.

  • 5

    In a small saucepan, combine the rinsed cannellini beans, coconut milk, minced garlic, and the remaining half tablespoon of olive oil.

  • 6

    Simmer the bean mixture over medium heat for about 5 minutes, using a fork to lightly mash some of the beans to create a creamy consistency.

  • 7

    Steam the asparagus spears for 3-4 minutes until they are tender-crisp and bright green.

  • 8

    Spread the creamy white beans onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.

Seared Salmon with Creamy White Beans and Steamed Asparagus

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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Steamed Asparagus

Pan-seared salmon served over garlicky white beans and steamed asparagus, finished with a squeeze of fresh lemon and a perfectly crispy skin.

NUTRITION

673kcal
Protein
43.4g
Fat
43.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild-Caught Salmon Fillet

0.5 cup Cannellini Beans, rinsed

1 cup Asparagus Spears

1.5 tablespoons Extra Virgin Olive Oil

0.25 cup Full-Fat Coconut Milk

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the salmon fillet with salt and pepper on both sides.

  • 2

    Heat one tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.

  • 4

    Flip the salmon carefully and cook for another 2-3 minutes until desired doneness is reached, then remove from the pan to rest.

  • 5

    In a small saucepan, combine the rinsed cannellini beans, coconut milk, minced garlic, and the remaining half tablespoon of olive oil.

  • 6

    Simmer the bean mixture over medium heat for about 5 minutes, using a fork to lightly mash some of the beans to create a creamy consistency.

  • 7

    Steam the asparagus spears for 3-4 minutes until they are tender-crisp and bright green.

  • 8

    Spread the creamy white beans onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.