Seared Salmon with Steamed Asparagus and Mashed White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Mashed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed White Beans

Crisp-skinned salmon served over creamy garlic-mashed white beans and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

508kcal
Protein
54.7g
Fat
19.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.6 cup Cannellini Beans

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Rinse and drain the cannellini beans, then place them in a small bowl and mash with minced garlic and half of the lemon juice until smooth and creamy.

  • 3

    Place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until they are tender-crisp and vibrant green.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

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

Seared Salmon with Steamed Asparagus and Mashed White Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Mashed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Mashed White Beans

Crisp-skinned salmon served over creamy garlic-mashed white beans and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

508kcal
Protein
54.7g
Fat
19.3g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.6 cup Cannellini Beans

1 cup Asparagus

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Rinse and drain the cannellini beans, then place them in a small bowl and mash with minced garlic and half of the lemon juice until smooth and creamy.

  • 3

    Place the asparagus spears in a steamer basket over boiling water and steam for 4 to 5 minutes until they are tender-crisp and vibrant green.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for approximately 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

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