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.

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

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

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NUTRITION

631kcal
Protein
41.2g
Fat
36.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Salmon Fillet

0.75 cup Cannellini Beans

1 cup Asparagus

2 tablespoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Trim the woody ends off the asparagus and set aside.

  • 2

    In a small saucepan over medium heat, add one tablespoon of olive oil and the minced garlic, sautéing until fragrant.

  • 3

    Add the rinsed white beans to the saucepan with a splash of water or broth and simmer for 5 minutes.

  • 4

    While beans simmer, place a steamer basket over boiling water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 5

    Use a fork or potato masher to crush the white beans into a thick, creamy consistency, stirring in half of the lemon juice and seasoning with salt and pepper.

  • 6

    Pat the salmon fillet dry with a paper towel and season with salt.

  • 7

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

  • 8

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 9

    Spoon the white bean mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with the remaining lemon juice drizzled over the top.

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.

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

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

NUTRITION

631kcal
Protein
41.2g
Fat
36.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Salmon Fillet

0.75 cup Cannellini Beans

1 cup Asparagus

2 tablespoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Trim the woody ends off the asparagus and set aside.

  • 2

    In a small saucepan over medium heat, add one tablespoon of olive oil and the minced garlic, sautéing until fragrant.

  • 3

    Add the rinsed white beans to the saucepan with a splash of water or broth and simmer for 5 minutes.

  • 4

    While beans simmer, place a steamer basket over boiling water and steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 5

    Use a fork or potato masher to crush the white beans into a thick, creamy consistency, stirring in half of the lemon juice and seasoning with salt and pepper.

  • 6

    Pat the salmon fillet dry with a paper towel and season with salt.

  • 7

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

  • 8

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 9

    Spoon the white bean mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with the remaining lemon juice drizzled over the top.