YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach
Pan-seared salmon served over a velvety white bean mash with garlic-sautéed spinach, finished with a bright squeeze of lemon.
INGREDIENTS
8 ounces Salmon Fillet
1/2 cup Cannellini Beans
2 tablespoons Non-fat Greek Yogurt
1 tablespoon Extra Virgin Olive Oil
2 cups Fresh Spinach
1 clove Garlic
1/2 Lemon
PREPARATION
Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 5 minutes until the skin is crispy, then flip and cook for 3 more minutes.
While salmon cooks, warm the drained white beans in a small pot over medium heat with a tablespoon of water.
Remove beans from heat and mash thoroughly with the Greek yogurt until the texture is smooth and creamy.
Remove salmon from the skillet and set aside; add the remaining oil and minced garlic to the same pan.
Toss in the fresh spinach and sauté for 1-2 minutes until just wilted.
Spread the white bean mash on a plate, layer the spinach on top, and finish with the seared salmon and a squeeze of fresh lemon.