YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach
Pan-seared salmon served over a velvety mash of cannellini beans and garlic, accompanied by vibrant sautéed spinach with a squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Salmon Fillet
3/4 cup Cannellini Beans, rinsed
2 cups Fresh Spinach
1 tbsp Extra Virgin Olive Oil
1 tbsp Tahini
2 cloves Garlic, minced
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
In a small saucepan over low heat, combine the rinsed cannellini beans, half of the minced garlic, and the tahini.
Mash the bean mixture with a fork or potato masher until smooth and creamy, adding a splash of warm water if needed to reach your desired consistency.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F, then remove from the pan and let rest.
In the same skillet, add the remaining olive oil and garlic, sautéing for 30 seconds before adding the fresh spinach.
Toss the spinach until just wilted and finish with a squeeze of fresh lemon juice.
Plate the creamy white bean mash, top with the seared salmon, and serve the sautéed spinach on the side.