Seared Salmon Fillet with Silky 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 Silky White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Silky White Bean Mash and Steamed Asparagus

Pan-seared salmon with crispy skin served over a creamy puree of cannellini beans and garlic alongside tender steamed asparagus.

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NUTRITION

723kcal
Protein
60g
Fat
34.6g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.6 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic

0.5 Lemon

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until vibrant green.

  • 6

    In a food processor, combine the rinsed white beans, remaining olive oil, garlic, and a tablespoon of warm water.

  • 7

    Blend the bean mixture until it reaches a silky, smooth consistency, adding more water if needed.

  • 8

    Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon.

Seared Salmon Fillet with Silky 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 Silky White Bean Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Silky White Bean Mash and Steamed Asparagus

Pan-seared salmon with crispy skin served over a creamy puree of cannellini beans and garlic alongside tender steamed asparagus.

NUTRITION

723kcal
Protein
60g
Fat
34.6g
Carbs
45.5g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

0.6 cup Cannellini Beans

1 cup Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic

0.5 Lemon

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a stainless steel or cast iron skillet over medium-high heat.

  • 3

    Place the salmon in the pan skin-side down and sear for 5 minutes until the skin is golden and crispy.

  • 4

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125°F for medium-rare.

  • 5

    While the salmon cooks, place the asparagus in a steamer basket over boiling water and steam for 4 minutes until vibrant green.

  • 6

    In a food processor, combine the rinsed white beans, remaining olive oil, garlic, and a tablespoon of warm water.

  • 7

    Blend the bean mixture until it reaches a silky, smooth consistency, adding more water if needed.

  • 8

    Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon.