Seared Salmon with Steamed Asparagus and Mashed White Beans

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

Seared Salmon with Steamed Asparagus and Mashed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed White Beans

Pan-seared salmon served over garlic-infused mashed cannellini beans and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

427kcal
Protein
44.4g
Fat
15.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Canned Cannellini Beans, rinsed

1 cup Fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Place the rinsed cannellini beans in a small bowl with the minced garlic and half of the lemon juice, then mash with a fork until creamy but slightly chunky.

  • 2

    Steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

    Plate the mashed white beans, top with the seared salmon, and serve the steamed asparagus on the side with the remaining lemon juice drizzled over the top.

Seared Salmon with Steamed Asparagus and Mashed White Beans

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

Seared Salmon with Steamed Asparagus and Mashed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed White Beans

Pan-seared salmon served over garlic-infused mashed cannellini beans and tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

427kcal
Protein
44.4g
Fat
15.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Canned Cannellini Beans, rinsed

1 cup Fresh Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Place the rinsed cannellini beans in a small bowl with the minced garlic and half of the lemon juice, then mash with a fork until creamy but slightly chunky.

  • 2

    Steam the asparagus spears over boiling water for 4-5 minutes until tender-crisp and vibrant green.

  • 3

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

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

    Plate the mashed white beans, top with the seared salmon, and serve the steamed asparagus on the side with the remaining lemon juice drizzled over the top.