Seared Salmon with Roasted Broccoli and Garlic White Beans

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

Seared Salmon with Roasted Broccoli and Garlic White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic White Beans

Pan-seared salmon served over a bed of garlicky white beans and oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

438kcal
Protein
46.6g
Fat
12.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Wild Sockeye Salmon

100g Cannellini Beans (rinsed)

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a small saucepan over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the rinsed white beans to the saucepan with a tablespoon of water, mashing a small portion of the beans with a fork to create a creamy consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Spoon the warm garlic beans onto a plate, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Broccoli and Garlic White Beans

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

Seared Salmon with Roasted Broccoli and Garlic White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic White Beans

Pan-seared salmon served over a bed of garlicky white beans and oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

438kcal
Protein
46.6g
Fat
12.7g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Wild Sockeye Salmon

100g Cannellini Beans (rinsed)

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, heat the remaining olive oil in a small saucepan over medium heat and sauté the minced garlic until fragrant.

  • 4

    Add the rinsed white beans to the saucepan with a tablespoon of water, mashing a small portion of the beans with a fork to create a creamy consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Spoon the warm garlic beans onto a plate, top with the seared salmon, and serve alongside the roasted broccoli with a fresh squeeze of lemon juice.