Seared Salmon with Creamy White Bean Mash and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon 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 and a bright squeeze of lemon.

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NUTRITION

517kcal
Protein
38.6g
Fat
28.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cannellini Beans, rinsed

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Place asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

    In a small saucepan, heat one teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the rinsed cannellini beans and lemon juice to the saucepan, mashing with a fork or potato masher until creamy, adding a splash of water if needed to reach your desired consistency.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 7

    Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus.

Seared Salmon with Creamy White Bean Mash and Steamed 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 Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon 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 and a bright squeeze of lemon.

NUTRITION

517kcal
Protein
38.6g
Fat
28.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1/2 cup Cannellini Beans, rinsed

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 2

    Place asparagus in a steamer basket over boiling water and steam for 4-5 minutes until bright green and crisp-tender.

  • 3

    In a small saucepan, heat one teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 4

    Add the rinsed cannellini beans and lemon juice to the saucepan, mashing with a fork or potato masher until creamy, adding a splash of water if needed to reach your desired consistency.

  • 5

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily.

  • 7

    Plate the white bean mash, top with the seared salmon, and serve alongside the steamed asparagus.