YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Pan-seared salmon served over a silky mash of white beans and garlic, accompanied by tender steamed asparagus and a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
3/4 cup Cannellini Beans, rinsed and drained
1 cup Asparagus spears, trimmed
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Nonfat Greek Yogurt
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 3 minutes until cooked through.
While the salmon cooks, place the trimmed asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
In a small saucepan, heat the remaining olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant.
Add the rinsed cannellini beans to the saucepan with a splash of water, heating through for 3 minutes.
Remove the beans from the heat and mash them using a fork or immersion blender, stirring in the Greek yogurt and lemon juice until the texture is creamy and smooth.
Plate the white bean mash, top with the seared salmon, and serve the steamed asparagus on the side with an extra wedge of lemon if desired.