Name: Seared Salmon Fillet with Creamy White Bean Mash and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Salmon Fillet; 1 cup Cannellini Beans; 1 cup Asparagus; 1/4 cup Non-fat Greek Yogurt; 1.5 tsp Extra Virgin Olive Oil; 2 cloves Garlic; 1/2 Lemon

Seared Salmon Fillet with Creamy White Bean Mash and Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Asparagus

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

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NUTRITION

Protein

69.6g

Fat

38g

Carbs

51g

SERVINGS

1 serving

INGREDIENTS

8 oz Salmon Fillet

1 cup Cannellini Beans

1 cup Asparagus

1/4 cup Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic

1/2 Lemon

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PREPARATION

1
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
4
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
5
While the salmon cooks, steam or roast the asparagus spears until they are tender-crisp and vibrant green.
6
In a small saucepan, combine the rinsed cannellini beans and minced garlic with a splash of water, heating over medium heat for 3 minutes.
7
Remove the beans from the heat and mash them thoroughly with the Greek yogurt until the texture is velvety and smooth.
8
Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.