YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach
Pan-seared salmon served over a velvety white bean purée with garlic-sautéed spinach, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Salmon Fillet
1 cup cooked Cannellini Beans
3 tbsp Extra Virgin Olive Oil
4 cups Fresh Spinach
2 cloves Garlic
1 tbsp Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season with sea salt and black pepper.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit then remove from heat.
In a small pot or food processor combine the drained white beans with one tablespoon of olive oil one minced garlic clove and a splash of water then mash or blend until smooth and creamy.
In the same skillet used for the salmon add the remaining tablespoon of olive oil and the second minced garlic clove sautéing for 30 seconds until fragrant.
Add the fresh spinach to the skillet and toss until just wilted then finish with a squeeze of fresh lemon juice.
Plate the creamy white bean mash first top with the seared salmon and serve the sautéed spinach on the side.