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.

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

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-steamed asparagus, finished with a sprinkle of fresh dill and a bright, zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
40.6g
Fat
28.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cannellini Beans

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through to your preference.

  • 4

    While the salmon cooks, place the cannellini beans in a small saucepan with the minced garlic and a splash of water over medium heat.

  • 5

    Once the beans are warmed through, remove from heat and mash them with the Greek yogurt and half of the lemon juice until smooth and creamy.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Spread the white bean mash onto a plate, top with the seared salmon and steamed asparagus, and drizzle with the remaining olive oil and 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.

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

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-steamed asparagus, finished with a sprinkle of fresh dill and a bright, zesty squeeze of lemon.

NUTRITION

529kcal
Protein
40.6g
Fat
28.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1/2 cup Cannellini Beans

1 cup Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is golden and crisp.

  • 3

    Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through to your preference.

  • 4

    While the salmon cooks, place the cannellini beans in a small saucepan with the minced garlic and a splash of water over medium heat.

  • 5

    Once the beans are warmed through, remove from heat and mash them with the Greek yogurt and half of the lemon juice until smooth and creamy.

  • 6

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 7

    Spread the white bean mash onto a plate, top with the seared salmon and steamed asparagus, and drizzle with the remaining olive oil and lemon juice.