YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Pan-seared salmon served over a velvety cannellini bean mash with tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.5 cup Cannellini Beans
1 cup Asparagus
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat half of the 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.
Steam the asparagus spears in a steamer basket for 3-5 minutes until tender-crisp and bright green.
In a small saucepan, warm the drained white beans with minced garlic and the remaining olive oil.
Mash the beans with a fork or immersion blender, stirring in the Greek yogurt until the texture is velvety.
Plate the bean mash first, top with the seared salmon and asparagus, and garnish with a fresh lemon wedge.