Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach

Pan-seared salmon served over a velvety cannellini bean mash with garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

810kcal
Protein
61.5g
Fat
41.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Cannellini Beans

1 tbsp Extra Virgin Olive Oil

4 cups Fresh Spinach

2 tbsp Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 4

    While the salmon cooks, place the rinsed cannellini beans in a small saucepan with a splash of water over medium heat until warmed through.

  • 5

    Remove the beans from heat and mash them thoroughly with the Greek yogurt and a pinch of salt until they reach a velvety consistency.

  • 6

    In a separate small skillet, heat the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 7

    Add the fresh spinach to the garlic and toss constantly until the leaves are just wilted.

  • 8

    Spoon the white bean mash onto a plate, layer the sautéed spinach on top, and crown with the seared salmon fillet.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.

Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach

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 Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Sautéed Spinach

Pan-seared salmon served over a velvety cannellini bean mash with garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

810kcal
Protein
61.5g
Fat
41.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Cannellini Beans

1 tbsp Extra Virgin Olive Oil

4 cups Fresh Spinach

2 tbsp Nonfat Greek Yogurt

2 cloves Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until cooked through.

  • 4

    While the salmon cooks, place the rinsed cannellini beans in a small saucepan with a splash of water over medium heat until warmed through.

  • 5

    Remove the beans from heat and mash them thoroughly with the Greek yogurt and a pinch of salt until they reach a velvety consistency.

  • 6

    In a separate small skillet, heat the remaining olive oil and sauté the minced garlic for about 1 minute until fragrant.

  • 7

    Add the fresh spinach to the garlic and toss constantly until the leaves are just wilted.

  • 8

    Spoon the white bean mash onto a plate, layer the sautéed spinach on top, and crown with the seared salmon fillet.

  • 9

    Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.