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 velvety white bean puree with lemon-zested steamed asparagus, finished with a drizzle of extra virgin olive oil for a rich, buttery finish.

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NUTRITION

590kcal
Protein
24.4g
Fat
45.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Salmon Fillet

0.33 cup Canned Cannellini Beans (rinsed)

2.5 tablespoons Extra Virgin Olive Oil

1 cup Asparagus spears

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.

  • 2

    In a small food processor or using a hand blender, combine the rinsed cannellini beans, minced garlic, lemon juice, and 1.5 tablespoons of olive oil.

  • 3

    Process the bean mixture until completely smooth and velvety, adding a teaspoon of warm water if needed to reach your desired consistency.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining 1 tablespoon of olive oil.

  • 6

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Spread the warm white bean mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side.

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 velvety white bean puree with lemon-zested steamed asparagus, finished with a drizzle of extra virgin olive oil for a rich, buttery finish.

NUTRITION

590kcal
Protein
24.4g
Fat
45.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Salmon Fillet

0.33 cup Canned Cannellini Beans (rinsed)

2.5 tablespoons Extra Virgin Olive Oil

1 cup Asparagus spears

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Trim the woody ends off the asparagus and steam for 4-5 minutes until tender-crisp and bright green.

  • 2

    In a small food processor or using a hand blender, combine the rinsed cannellini beans, minced garlic, lemon juice, and 1.5 tablespoons of olive oil.

  • 3

    Process the bean mixture until completely smooth and velvety, adding a teaspoon of warm water if needed to reach your desired consistency.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat with the remaining 1 tablespoon of olive oil.

  • 6

    Place the salmon in the pan skin-side up and sear for 3-4 minutes until a golden crust forms, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Spread the warm white bean mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side.