Seared Salmon with Roasted Broccoli and Herbed 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 Herbed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Herbed White Beans

Pan-seared salmon served over lemony cannellini beans and roasted broccoli, finished with a crisp golden skin.

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NUTRITION

485kcal
Protein
46.3g
Fat
20.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

0.5 cup Cannellini Beans

150 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until done to your preference.

  • 6

    While the salmon cooks, combine the cannellini beans, minced garlic, and lemon juice in a small saucepan over medium heat until warmed through.

  • 7

    Stir the fresh parsley into the bean mixture.

  • 8

    Plate the herbed white beans and roasted broccoli alongside the seared salmon and enjoy immediately.

Seared Salmon with Roasted Broccoli and Herbed 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 Herbed White Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Herbed White Beans

Pan-seared salmon served over lemony cannellini beans and roasted broccoli, finished with a crisp golden skin.

NUTRITION

485kcal
Protein
46.3g
Fat
20.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Salmon Fillet

0.5 cup Cannellini Beans

150 grams Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

2 tablespoons Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until done to your preference.

  • 6

    While the salmon cooks, combine the cannellini beans, minced garlic, and lemon juice in a small saucepan over medium heat until warmed through.

  • 7

    Stir the fresh parsley into the bean mixture.

  • 8

    Plate the herbed white beans and roasted broccoli alongside the seared salmon and enjoy immediately.