Seared Salmon with Creamy White Beans and 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 Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Asparagus

Pan-seared salmon served over a bed of creamy cannellini beans and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of fresh, aromatic dill.

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NUTRITION

597kcal
Protein
43g
Fat
32.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 medium Shallot

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 3

    Remove the salmon from the pan and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the finely minced shallot and asparagus spears until the asparagus is bright green and tender-crisp.

  • 5

    Stir in the rinsed cannellini beans and Greek yogurt, heating gently until the beans are warmed and the sauce is creamy.

  • 6

    Plate the creamy bean and asparagus mixture, top with the seared salmon, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Creamy White Beans and 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 Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Beans and Asparagus

Pan-seared salmon served over a bed of creamy cannellini beans and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of fresh, aromatic dill.

NUTRITION

597kcal
Protein
43g
Fat
32.7g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 medium Shallot

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 3

    Remove the salmon from the pan and set aside.

  • 4

    In the same skillet, add the remaining olive oil and sauté the finely minced shallot and asparagus spears until the asparagus is bright green and tender-crisp.

  • 5

    Stir in the rinsed cannellini beans and Greek yogurt, heating gently until the beans are warmed and the sauce is creamy.

  • 6

    Plate the creamy bean and asparagus mixture, top with the seared salmon, and finish with a fresh squeeze of lemon juice.