Name: Seared Salmon with Herb-Roasted Vegetables and White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Wild Salmon Fillet; 0.5 cup Cannellini Beans; 1 cup Asparagus; 0.5 cup Cherry Tomatoes; 1 teaspoon Extra Virgin Olive Oil; 1 clove Garlic; 1 tablespoon Lemon Juice; 1 sprig Fresh Rosemary

Seared Salmon with Herb-Roasted Vegetables and White Beans

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

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Roasted Vegetables and White Beans

Pan-seared wild salmon served over a warm medley of herbed cannellini beans and roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

56.9g

Fat

19.6g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

0.5 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

1 sprig Fresh Rosemary

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PREPARATION

1
Preheat the oven to 400°F.
2
Toss the asparagus and cherry tomatoes with half of the olive oil, minced garlic, and rosemary on a parchment-lined baking sheet.
3
Roast the vegetables for 12-15 minutes until they are tender and slightly charred.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat while the vegetables are in the oven.
5
Season the salmon fillet with a pinch of sea salt and black pepper, then sear for 4-5 minutes per side until the exterior is golden and the center is cooked to your preference.
6
Add the rinsed cannellini beans to the baking sheet during the last 2 minutes of roasting to warm them through with the vegetables.
7
Plate the seared salmon over the roasted vegetable and bean medley, finishing the dish with a fresh squeeze of lemon juice.