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 and garlicky sautéed spinach, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
0.75 cup Cannellini Beans
1.5 tablespoons Extra Virgin Olive Oil
2 cups Fresh Spinach
2 tablespoons Nonfat Greek Yogurt
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat half of the 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 crisp and the flesh is cooked through.
While the salmon cooks, rinse and drain the cannellini beans and place them in a small saucepan with a splash of water and one minced garlic clove.
Warm the beans over medium heat for 3 minutes, then remove from heat and mash with the Greek yogurt and a drizzle of olive oil until creamy.
In a separate pan, sauté the remaining minced garlic in the rest of the olive oil for 30 seconds, then add the fresh spinach and cook until just wilted.
Spread the white bean mash onto a plate, layer the sautéed spinach on top, and place the seared salmon fillet over the greens.
Finish the dish with a generous squeeze of fresh lemon juice before serving.