Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

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

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with lemon-garlic asparagus, featuring a perfectly crisp skin.

Try 7 days free, then $12.99 / mo.

NUTRITION

701kcal
Protein
40.9g
Fat
46.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a half tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes until medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    In a small saucepan, combine the rinsed cannellini beans with minced garlic and two tablespoons of water over medium heat.

  • 7

    Once the beans are warmed through, mash them thoroughly with the tahini and another half tablespoon of olive oil until the texture is smooth and velvety.

  • 8

    Whisk the remaining half tablespoon of olive oil with a squeeze of fresh lemon juice in a small bowl.

  • 9

    Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a drizzle of the lemon oil.

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

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

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety white bean mash with lemon-garlic asparagus, featuring a perfectly crisp skin.

NUTRITION

701kcal
Protein
40.9g
Fat
46.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Salmon Fillet

0.5 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Tahini

1 clove Garlic

PREPARATION

  • 1

    Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat a half tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes until medium-rare.

  • 5

    While the salmon cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

    In a small saucepan, combine the rinsed cannellini beans with minced garlic and two tablespoons of water over medium heat.

  • 7

    Once the beans are warmed through, mash them thoroughly with the tahini and another half tablespoon of olive oil until the texture is smooth and velvety.

  • 8

    Whisk the remaining half tablespoon of olive oil with a squeeze of fresh lemon juice in a small bowl.

  • 9

    Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a drizzle of the lemon oil.