YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Asparagus
Pan-seared salmon served over a velvety garlic-infused white bean mash with tender-crisp asparagus and a bright squeeze of lemon.
INGREDIENTS
4.5 ounces Salmon Fillet
0.5 cup Cannellini Beans
1 cup Asparagus
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden and crisp.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is cooked through but still moist.
While the salmon cooks, heat the remaining olive oil in a small pot over medium heat and sauté the minced garlic until fragrant.
Add the rinsed cannellini beans and a tablespoon of water to the pot, mashing with a fork or masher until the texture is creamy.
Steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Spread the white bean mash onto a plate, top with the seared salmon, and serve alongside the asparagus with a fresh lemon wedge.