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 bright squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
1 cup Cannellini Beans, rinsed
1 cup Asparagus spears
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3 minutes or until desired doneness.
While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.
In a small saucepan, combine the rinsed cannellini beans, minced garlic, and the remaining olive oil over medium heat.
Warm the beans through for 3 minutes, then use a fork or potato masher to crush them into a creamy consistency, stirring in the lemon juice at the end.
Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus.