Seared Salmon 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.

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with crisp-tender steamed asparagus and a squeeze of fresh lemon.

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NUTRITION

769kcal
Protein
68.8g
Fat
42.0g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1/2 cup Cannellini Beans

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus

1/2 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and crisp-tender.

  • 6

    In a small mixing bowl, combine the cannellini beans, Greek yogurt, minced garlic, and lemon juice.

  • 7

    Mash the bean mixture with a fork or potato masher until creamy and smooth, then warm it briefly in a small saucepan or microwave if desired.

  • 8

    Spread the creamy white bean mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus on the side.

Seared Salmon 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.

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with crisp-tender steamed asparagus and a squeeze of fresh lemon.

NUTRITION

769kcal
Protein
68.8g
Fat
42.0g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

1/2 cup Cannellini Beans

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus

1/2 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F or your desired level of doneness.

  • 5

    While the salmon is searing, place the asparagus in a steamer basket over boiling water and steam for 3 to 5 minutes until bright green and crisp-tender.

  • 6

    In a small mixing bowl, combine the cannellini beans, Greek yogurt, minced garlic, and lemon juice.

  • 7

    Mash the bean mixture with a fork or potato masher until creamy and smooth, then warm it briefly in a small saucepan or microwave if desired.

  • 8

    Spread the creamy white bean mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus on the side.