Seared Salmon with Creamy White Bean Mash and Charred 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 Charred Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Charred Asparagus

Pan-seared salmon served over a garlic-infused white bean puree with tender asparagus and a squeeze of zesty lemon.

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NUTRITION

640kcal
Protein
49.5g
Fat
32.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

3/4 cup Cannellini Beans

150g Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

2 tbsp Vegetable Broth

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 3

    While the salmon cooks, combine the rinsed cannellini beans, minced garlic, and vegetable broth in a small saucepan over medium heat.

  • 4

    Simmer the bean mixture for 3 minutes, then use a fork or immersion blender to mash the beans until they reach a velvety, smooth consistency.

  • 5

    Remove the salmon from the skillet and set aside; in the same skillet, add the remaining teaspoon of olive oil and the asparagus spears.

  • 6

    Sauté the asparagus for 5-6 minutes until tender and slightly charred on the edges.

  • 7

    Spread the warm white bean mash onto a plate, top with the seared salmon and charred asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Creamy White Bean Mash and Charred 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 Charred Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Charred Asparagus

Pan-seared salmon served over a garlic-infused white bean puree with tender asparagus and a squeeze of zesty lemon.

NUTRITION

640kcal
Protein
49.5g
Fat
32.9g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

3/4 cup Cannellini Beans

150g Asparagus Spears

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

2 tbsp Vegetable Broth

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is opaque.

  • 3

    While the salmon cooks, combine the rinsed cannellini beans, minced garlic, and vegetable broth in a small saucepan over medium heat.

  • 4

    Simmer the bean mixture for 3 minutes, then use a fork or immersion blender to mash the beans until they reach a velvety, smooth consistency.

  • 5

    Remove the salmon from the skillet and set aside; in the same skillet, add the remaining teaspoon of olive oil and the asparagus spears.

  • 6

    Sauté the asparagus for 5-6 minutes until tender and slightly charred on the edges.

  • 7

    Spread the warm white bean mash onto a plate, top with the seared salmon and charred asparagus, and finish with a fresh squeeze of lemon juice.