Seared Salmon with Creamy White Bean Mash and Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Broccoli

Pan-seared salmon served over a velvety white bean and tahini mash with oven-roasted broccoli, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

835kcal
Protein
48.2g
Fat
53.1g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

1/2 cup Cannellini Beans, rinsed and drained

2 cups Broccoli Florets

2.5 tbsp Extra Virgin Olive Oil

1 tbsp Tahini

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 tablespoon of olive oil, sea salt, and pepper, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, heat 1/2 tablespoon of olive oil in a small saucepan over medium heat and sauté the minced garlic for 1 minute until fragrant.

  • 4

    Add the drained cannellini beans and tahini to the saucepan, mashing with a fork or potato masher while heating through until the mixture is creamy and warm.

  • 5

    Season the salmon fillet generously with sea salt and pepper.

  • 6

    Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 8

    Plate the creamy white bean mash first, top with the seared salmon, and serve the roasted broccoli on the side.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.

Seared Salmon with Creamy White Bean Mash and Roasted Broccoli

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 Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Roasted Broccoli

Pan-seared salmon served over a velvety white bean and tahini mash with oven-roasted broccoli, finished with a squeeze of bright lemon.

NUTRITION

835kcal
Protein
48.2g
Fat
53.1g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

1/2 cup Cannellini Beans, rinsed and drained

2 cups Broccoli Florets

2.5 tbsp Extra Virgin Olive Oil

1 tbsp Tahini

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 tablespoon of olive oil, sea salt, and pepper, then roast for 15-20 minutes until the edges are golden and crisp.

  • 3

    While the broccoli roasts, heat 1/2 tablespoon of olive oil in a small saucepan over medium heat and sauté the minced garlic for 1 minute until fragrant.

  • 4

    Add the drained cannellini beans and tahini to the saucepan, mashing with a fork or potato masher while heating through until the mixture is creamy and warm.

  • 5

    Season the salmon fillet generously with sea salt and pepper.

  • 6

    Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 8

    Plate the creamy white bean mash first, top with the seared salmon, and serve the roasted broccoli on the side.

  • 9

    Drizzle the entire dish with fresh lemon juice before serving.