Seared Salmon Fillet with Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Cauliflower Mash

Enjoy a beautifully seared salmon fillet paired with lightly sautéed asparagus and a silky cauliflower mash. This dish delivers a balanced blend of savory, tender salmon accented by the freshness of asparagus and the creamy texture of mashed cauliflower, all subtly enriched with olive oil and a hint of butter for a luxurious finish.

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NUTRITION

496kcal
Protein
44.3g
Fat
26.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

160 grams Atlantic wild salmon fillet

6 spears asparagus (~90 grams)

1 cup chopped cauliflower (~107 grams)

1 teaspoon olive oil

1 teaspoon butter

Salt & pepper to taste

Garlic powder to taste

1 lemon wedge

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PREPARATION

  • 1

    Pat the salmon dry with paper towels. Season both sides lightly with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat a nonstick skillet over medium-high heat and add the olive oil. Once shimmering, add the salmon fillet skin-side down. Sear for about 3-4 minutes until a golden crust forms.

  • 3

    Flip the salmon carefully and cook for an additional 3 minutes until the fish is just cooked through. Remove from pan and set aside, keeping it warm.

  • 4

    Meanwhile, steam the chopped cauliflower until very tender, about 8-10 minutes.

  • 5

    In a small saucepan, lightly sauté the asparagus with a pinch of salt and a few drops of olive oil (or in the same skillet if there's room) for about 3-4 minutes until crisp-tender.

  • 6

    Drain the cauliflower and transfer it to a bowl. Add the butter and season with salt and pepper. Mash until the cauliflower reaches a creamy consistency.

  • 7

    Plate the cauliflower mash as a base, arrange the asparagus neatly on the side, and top with the seared salmon fillet. Garnish with a lemon wedge for a bright finishing touch.

Seared Salmon Fillet with Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Cauliflower Mash

Enjoy a beautifully seared salmon fillet paired with lightly sautéed asparagus and a silky cauliflower mash. This dish delivers a balanced blend of savory, tender salmon accented by the freshness of asparagus and the creamy texture of mashed cauliflower, all subtly enriched with olive oil and a hint of butter for a luxurious finish.

NUTRITION

496kcal
Protein
44.3g
Fat
26.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

160 grams Atlantic wild salmon fillet

6 spears asparagus (~90 grams)

1 cup chopped cauliflower (~107 grams)

1 teaspoon olive oil

1 teaspoon butter

Salt & pepper to taste

Garlic powder to taste

1 lemon wedge

PREPARATION

  • 1

    Pat the salmon dry with paper towels. Season both sides lightly with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat a nonstick skillet over medium-high heat and add the olive oil. Once shimmering, add the salmon fillet skin-side down. Sear for about 3-4 minutes until a golden crust forms.

  • 3

    Flip the salmon carefully and cook for an additional 3 minutes until the fish is just cooked through. Remove from pan and set aside, keeping it warm.

  • 4

    Meanwhile, steam the chopped cauliflower until very tender, about 8-10 minutes.

  • 5

    In a small saucepan, lightly sauté the asparagus with a pinch of salt and a few drops of olive oil (or in the same skillet if there's room) for about 3-4 minutes until crisp-tender.

  • 6

    Drain the cauliflower and transfer it to a bowl. Add the butter and season with salt and pepper. Mash until the cauliflower reaches a creamy consistency.

  • 7

    Plate the cauliflower mash as a base, arrange the asparagus neatly on the side, and top with the seared salmon fillet. Garnish with a lemon wedge for a bright finishing touch.