Seared Salmon with Creamy White Bean Mash and Roasted 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

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

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NUTRITION

633kcal
Protein
45.2g
Fat
37.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Canned Cannellini Beans, rinsed

1 cup Fresh Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, place the rinsed cannellini beans in a small saucepan with the minced garlic and a splash of water or broth over medium heat.

  • 5

    Once the beans are warmed through, mash them with a fork or immersion blender until smooth and creamy, then season with salt and pepper.

  • 6

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 7

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

  • 8

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

  • 9

    Plate the creamy bean mash, top with the seared salmon, and serve alongside the roasted asparagus with a drizzle of fresh lemon juice.

Seared Salmon with Creamy White Bean Mash and Roasted 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 Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Asparagus

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

NUTRITION

633kcal
Protein
45.2g
Fat
37.1g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1/2 cup Canned Cannellini Beans, rinsed

1 cup Fresh Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, place the rinsed cannellini beans in a small saucepan with the minced garlic and a splash of water or broth over medium heat.

  • 5

    Once the beans are warmed through, mash them with a fork or immersion blender until smooth and creamy, then season with salt and pepper.

  • 6

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 7

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

  • 8

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

  • 9

    Plate the creamy bean mash, top with the seared salmon, and serve alongside the roasted asparagus with a drizzle of fresh lemon juice.