YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Steamed Asparagus
Pan-seared salmon served over a white bean and garlic mash with tender steamed asparagus, topped with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
0.5 cup Cannellini Beans, rinsed
1 cup Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Rinse and drain the cannellini beans thoroughly.
In a small saucepan, combine the beans with minced garlic and a tablespoon of water, heating over medium heat until warmed through.
Mash the bean mixture with a fork or immersion blender until smooth and creamy, then season with a pinch of sea salt and black pepper.
Steam the asparagus spears for 4-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes on the first side, then flip and cook for another 3-4 minutes until the exterior is golden and the fish flakes easily.
Spread the white bean mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.