NUTRITION

SERVINGS

INGREDIENTS

6.8 ounces Salmon Fillet

1 cup Canned White Beans (Cannellini)

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and toss with 0.5 teaspoon of olive oil, salt, and pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, place the rinsed white beans in a small saucepan with the minced garlic and 0.5 teaspoon of olive oil over medium heat.

• 5

  Warm the beans through for 5 minutes, then mash them with a fork or potato masher until creamy, adding a tablespoon of water if needed to reach your desired consistency.

• 6

  Season the salmon fillet with salt and pepper on both sides.

• 7

  Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked to your preference.

• 9

  Spread the creamy white bean mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.