Name: Seared Salmon Fillet with Roasted Asparagus and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 ounces Wild Sockeye Salmon; 0.5 cup Cannellini Beans, rinsed; 1 cup Asparagus, trimmed; 1 tablespoon Lemon Juice; 1 tablespoon Fresh Dill, chopped; 0.5 teaspoon Garlic Powder

Seared Salmon Fillet with Roasted Asparagus and White Beans

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 Roasted Asparagus and White Beans

Pan-seared wild sockeye salmon paired with oven-roasted asparagus and fiber-rich white beans, finished with a squeeze of lemon and fresh dill for a bright, zesty finish.

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NUTRITION

Protein

63.9g

Fat

11.8g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon

0.5 cup Cannellini Beans, rinsed

1 cup Asparagus, trimmed

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the trimmed asparagus and rinsed white beans with garlic powder and a pinch of sea salt on a parchment-lined baking sheet.
3
Roast the vegetables and beans for 12-15 minutes until the asparagus is tender and slightly charred.
4
While the vegetables roast, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.
5
Heat a high-quality non-stick skillet over medium-high heat.
6
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
7
Flip the salmon carefully and cook for another 3-4 minutes until it reaches your desired level of doneness.
8
Serve the seared salmon over the bed of roasted asparagus and white beans.
9
Garnish with fresh chopped dill and a bright squeeze of lemon juice.