YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Pan-seared salmon served over a velvety white bean and garlic mash with crisp-tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Salmon Fillet
3/4 cup Cannellini Beans
1 cup Asparagus Spears
1 tbsp Extra Virgin Olive Oil
2 tbsp Nonfat Greek Yogurt
1 clove Garlic
1/2 Lemon
PREPARATION
Rinse and drain the cannellini beans thoroughly.
In a small saucepan, warm the beans with minced garlic and a splash of water over medium heat until softened.
Mash the beans with a fork or immersion blender, stirring in the Greek yogurt and a pinch of salt until the texture is smooth and creamy.
Prepare a steamer basket over boiling water and steam the asparagus for 4-5 minutes until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through but still moist.
Plate the white bean mash first, top with the seared salmon, and serve the steamed asparagus on the side.
Finish the entire dish with a fresh squeeze of lemon juice.