Seared Salmon 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 with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a garlic-infused white bean mash and steamed asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

565kcal
Protein
33.2g
Fat
38g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cannellini Beans

1.5 tbsp Extra Virgin Olive Oil

1 cup Asparagus Spears

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    In a small saucepan over low heat, combine the rinsed cannellini beans, minced garlic, and the remaining 1 tablespoon of olive oil.

  • 7

    Mash the bean mixture with a fork or immersion blender until smooth and creamy, adding a teaspoon of water if needed to reach desired consistency.

  • 8

    Spread the white bean mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a bright squeeze of fresh lemon juice.

Seared Salmon 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 with Creamy White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a garlic-infused white bean mash and steamed asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

565kcal
Protein
33.2g
Fat
38g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 cup Cannellini Beans

1.5 tbsp Extra Virgin Olive Oil

1 cup Asparagus Spears

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 2

    Heat 1/2 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the salmon skin-side down in the skillet and sear for 4-5 minutes until the skin is crisp and golden.

  • 4

    Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

  • 6

    In a small saucepan over low heat, combine the rinsed cannellini beans, minced garlic, and the remaining 1 tablespoon of olive oil.

  • 7

    Mash the bean mixture with a fork or immersion blender until smooth and creamy, adding a teaspoon of water if needed to reach desired consistency.

  • 8

    Spread the white bean mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a bright squeeze of fresh lemon juice.