YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Roasted Asparagus
Pan-seared salmon served over a velvety white bean puree with garlic-roasted asparagus, finished with a squeeze of bright lemon and toasted walnuts.
INGREDIENTS
4.5 oz Wild-Caught Salmon Fillet
0.5 cup Cannellini Beans
150g Asparagus
1.5 tbsp Extra Virgin Olive Oil
30g Low-Fat Greek Yogurt
10g Chopped Walnuts
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place on a baking sheet, tossing with 0.5 tablespoons of olive oil and minced garlic.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, rinse and drain the cannellini beans.
Place the beans in a food processor or blender with the Greek yogurt and a pinch of salt, blending until completely smooth and velvety.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place skin-side down in the pan, searing for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Spread the warm white bean mash onto a plate, top with the seared salmon and roasted asparagus, and garnish with toasted walnuts.