Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Enjoy a vibrant plate of seared salmon complemented by tender steamed asparagus and a creamy cauliflower mash enhanced with a touch of tangy Greek yogurt and olive oil. This dish offers a delightful balance of flavors and textures, making it a nourishing choice for a satisfying dinner.

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NUTRITION

406kcal
Protein
44.5g
Fat
22.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cauliflower

1 cup Asparagus

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Start by patting the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil.

  • 3

    Once the oil is hot, place the salmon fillet skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes, or until desired doneness is reached.

  • 4

    While the salmon is cooking, steam the asparagus until they are tender yet still crisp, about 4-5 minutes.

  • 5

    For the cauliflower mash, steam the cauliflower florets until very tender, approximately 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender or use a hand masher. Add the 2 tablespoons of nonfat Greek yogurt, 1 teaspoon of olive oil, and a squeeze of lemon juice along with a pinch of salt and pepper. Blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon, arrange the steamed asparagus on the side, and add a generous scoop of the cauliflower mash.

  • 8

    Drizzle the remaining teaspoon of olive oil over the salmon or mash if desired, and garnish with an extra dash of lemon juice or freshly ground pepper.

Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Enjoy a vibrant plate of seared salmon complemented by tender steamed asparagus and a creamy cauliflower mash enhanced with a touch of tangy Greek yogurt and olive oil. This dish offers a delightful balance of flavors and textures, making it a nourishing choice for a satisfying dinner.

NUTRITION

406kcal
Protein
44.5g
Fat
22.3g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Cauliflower

1 cup Asparagus

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Start by patting the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of extra virgin olive oil.

  • 3

    Once the oil is hot, place the salmon fillet skin-side down and sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes, or until desired doneness is reached.

  • 4

    While the salmon is cooking, steam the asparagus until they are tender yet still crisp, about 4-5 minutes.

  • 5

    For the cauliflower mash, steam the cauliflower florets until very tender, approximately 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender or use a hand masher. Add the 2 tablespoons of nonfat Greek yogurt, 1 teaspoon of olive oil, and a squeeze of lemon juice along with a pinch of salt and pepper. Blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon, arrange the steamed asparagus on the side, and add a generous scoop of the cauliflower mash.

  • 8

    Drizzle the remaining teaspoon of olive oil over the salmon or mash if desired, and garnish with an extra dash of lemon juice or freshly ground pepper.