Name: Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 3/4 cup Cannellini Beans; 1 cup Asparagus; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Non-fat Greek Yogurt; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon Fillet 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean and garlic purée with tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

51g

Fat

35.5g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

3/4 cup Cannellini Beans

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Rinse and drain the cannellini beans thoroughly.
2
In a small saucepan, warm the beans with minced garlic and a splash of water over medium heat for 5 minutes.
3
Transfer the beans to a bowl and mash with Greek yogurt and half of the olive oil until smooth and creamy.
4
Season the salmon fillet with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
7
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
8
While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp.
9
Plate the white bean mash, top with the seared salmon, and serve with the asparagus on the side.
10
Drizzle fresh lemon juice over the entire dish before serving.