Name: Seared Salmon Fillet with Creamy White Bean Mash and Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Wild-Caught Salmon Fillet; 1/2 cup Cannellini Beans, rinsed; 1.5 tbsp Extra Virgin Olive Oil; 100g Fresh Asparagus; 1 tbsp Nonfat Greek Yogurt; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice; 1/4 cup Low Sodium Chicken Broth

Nutrition

Per serving

587 calories

Protein: 40g; 27% of calories
Carbs: 27g; 18% of calories
Fat: 37g; 55% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the asparagus with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.
While asparagus roasts, heat a small saucepan over medium heat with a teaspoon of olive oil and sauté the minced garlic until fragrant.
Add the cannellini beans and chicken broth to the saucepan, simmering for 5 minutes until the liquid reduces slightly.
Remove the beans from heat and stir in the Greek yogurt and lemon juice, then mash with a fork or immersion blender until velvety and smooth.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the center is just opaque.
Spoon the white bean mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

Nutrition

Ingredients

Instructions

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