Name: Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 0.6 cup Cannellini Beans (rinsed and drained); 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Nonfat Greek Yogurt; 1 clove Garlic (minced); 1 tbsp 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy White Bean Mash and Steamed Asparagus

Pan-seared salmon served over a velvety garlic-infused white bean mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

Protein

45.4g

Fat

25.9g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

0.6 cup Cannellini Beans (rinsed and drained)

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic (minced)

1 tbsp Lemon Juice

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PREPARATION

1
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.
3
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F, then remove from heat.
4
While the salmon cooks, steam the asparagus spears for 4-5 minutes until tender-crisp and bright green.
5
In a small saucepan or microwave-safe bowl, warm the cannellini beans with the minced garlic.
6
Mash the warm beans with the Greek yogurt and a splash of water or broth until smooth and creamy.
7
Spread the white bean mash onto a plate, top with the seared salmon and asparagus, and finish with a squeeze of fresh lemon juice.