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 mash of white beans and garlic, paired with lemon-spritzed steamed asparagus for a bright, citrusy finish.

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NUTRITION

827kcal
Protein
55.3g
Fat
44.3g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cannellini Beans

1.5 tbsp Extra Virgin Olive Oil

1 cup Asparagus spears

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Rinse and drain the cannellini beans thoroughly.

  • 2

    In a small saucepan, combine the beans with half of the olive oil and the minced garlic over low heat.

  • 3

    Use a fork or potato masher to crush the beans into a smooth, thick mash, adding a splash of water if needed to reach a velvety consistency.

  • 4

    Steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender but still bright green and crisp.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and the flesh is just opaque.

  • 7

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

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 mash of white beans and garlic, paired with lemon-spritzed steamed asparagus for a bright, citrusy finish.

NUTRITION

827kcal
Protein
55.3g
Fat
44.3g
Carbs
54.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cannellini Beans

1.5 tbsp Extra Virgin Olive Oil

1 cup Asparagus spears

2 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Rinse and drain the cannellini beans thoroughly.

  • 2

    In a small saucepan, combine the beans with half of the olive oil and the minced garlic over low heat.

  • 3

    Use a fork or potato masher to crush the beans into a smooth, thick mash, adding a splash of water if needed to reach a velvety consistency.

  • 4

    Steam the asparagus spears over boiling water for 4 to 5 minutes until they are tender but still bright green and crisp.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and the flesh is just opaque.

  • 7

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