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 light yet satisfying dinner featuring perfectly seared wild salmon teamed with tender steamed asparagus and a creamy cauliflower mash enhanced with a hint of nonfat Greek yogurt. This dish offers a delightful balance of flavors and textures, making it both a nutritious and visually appealing meal.

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NUTRITION

430kcal
Protein
41g
Fat
24.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet (184g)

100 grams Fresh Asparagus

1 cup Cauliflower (107g)

1 teaspoon Olive Oil (5g)

1 tablespoon Nonfat Greek Yogurt (15g)

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PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 2-3 minutes until the skin is crispy, then flip and cook for an additional 3 minutes or until desired doneness is reached.

  • 3

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for approximately 4-5 minutes until tender yet crisp.

  • 4

    Meanwhile, chop the cauliflower into florets and boil in lightly salted water for about 10 minutes until soft. Drain well.

  • 5

    Mash the cauliflower with the nonfat Greek yogurt and olive oil, seasoning with a pinch of salt and pepper until smooth and creamy.

  • 6

    Plate the salmon on a bed of cauliflower mash and arrange the steamed asparagus on the side. Serve immediately.

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 light yet satisfying dinner featuring perfectly seared wild salmon teamed with tender steamed asparagus and a creamy cauliflower mash enhanced with a hint of nonfat Greek yogurt. This dish offers a delightful balance of flavors and textures, making it both a nutritious and visually appealing meal.

NUTRITION

430kcal
Protein
41g
Fat
24.8g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet (184g)

100 grams Fresh Asparagus

1 cup Cauliflower (107g)

1 teaspoon Olive Oil (5g)

1 tablespoon Nonfat Greek Yogurt (15g)

PREPARATION

  • 1

    Season the salmon fillet lightly with salt and pepper.

  • 2

    Heat a nonstick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 2-3 minutes until the skin is crispy, then flip and cook for an additional 3 minutes or until desired doneness is reached.

  • 3

    While the salmon cooks, steam the asparagus in a steamer basket over boiling water for approximately 4-5 minutes until tender yet crisp.

  • 4

    Meanwhile, chop the cauliflower into florets and boil in lightly salted water for about 10 minutes until soft. Drain well.

  • 5

    Mash the cauliflower with the nonfat Greek yogurt and olive oil, seasoning with a pinch of salt and pepper until smooth and creamy.

  • 6

    Plate the salmon on a bed of cauliflower mash and arrange the steamed asparagus on the side. Serve immediately.