YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy White Bean Mash and Steamed Asparagus
Pan-seared salmon served over a velvety white bean puree with garlic and lemon, accompanied by tender steamed asparagus and a drizzle of rich olive oil.
INGREDIENTS
5 oz Wild-Caught Salmon Fillet
1/2 cup Cannellini Beans
2 tbsp Extra Virgin Olive Oil
150g Asparagus
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat half a tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.
In a small saucepan, combine the drained white beans, minced garlic, and one tablespoon of olive oil over medium heat.
Once warmed through, use a fork or immersion blender to mash the beans into a smooth puree, stirring in the lemon juice and a splash of water if needed for consistency.
Steam the asparagus spears over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.
Spread the creamy bean mash onto a plate, top with the seared salmon, and serve with the steamed asparagus drizzled with the remaining olive oil.