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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by crisp, steamed asparagus and a creamy cauliflower mash, lightly blended with a touch of Greek yogurt and olive oil. This dish offers a delightful combination of tender, flaky fish, vibrant green veggies, and smooth, comforting mash with a burst of fresh flavor.

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NUTRITION

426kcal
Protein
42.1g
Fat
25.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower

1 tbsp Plain Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 Garlic clove

1 Lemon wedge

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PREPARATION

  • 1

    Pat the salmon dry and season generously with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 1 tsp olive oil to the skillet.

  • 3

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, or until the desired doneness is reached. Squeeze lemon juice over the fish in the final minute.

  • 5

    While the salmon cooks, steam the asparagus in a steamer or a covered pan with a splash of water for about 4-5 minutes until tender yet crisp.

  • 6

    For the cauliflower mash, steam or boil the cauliflower florets until very tender (about 8-10 minutes).

  • 7

    Place the steamed cauliflower, garlic, Greek yogurt, and the remaining 1 tsp olive oil into a blender or use an immersion blender. Blend until smooth while seasoning with salt and pepper to taste.

  • 8

    Plate the seared salmon alongside the steamed asparagus and a generous scoop of cauliflower mash. Garnish with an extra lemon wedge or a light drizzle of olive oil if desired.

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 beautifully balanced dinner featuring a perfectly seared salmon fillet accompanied by crisp, steamed asparagus and a creamy cauliflower mash, lightly blended with a touch of Greek yogurt and olive oil. This dish offers a delightful combination of tender, flaky fish, vibrant green veggies, and smooth, comforting mash with a burst of fresh flavor.

NUTRITION

426kcal
Protein
42.1g
Fat
25.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower

1 tbsp Plain Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

1 Garlic clove

1 Lemon wedge

PREPARATION

  • 1

    Pat the salmon dry and season generously with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat. Add 1 tsp olive oil to the skillet.

  • 3

    Place the salmon fillet skin-side down (if applicable) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the salmon and cook for an additional 3-4 minutes, or until the desired doneness is reached. Squeeze lemon juice over the fish in the final minute.

  • 5

    While the salmon cooks, steam the asparagus in a steamer or a covered pan with a splash of water for about 4-5 minutes until tender yet crisp.

  • 6

    For the cauliflower mash, steam or boil the cauliflower florets until very tender (about 8-10 minutes).

  • 7

    Place the steamed cauliflower, garlic, Greek yogurt, and the remaining 1 tsp olive oil into a blender or use an immersion blender. Blend until smooth while seasoning with salt and pepper to taste.

  • 8

    Plate the seared salmon alongside the steamed asparagus and a generous scoop of cauliflower mash. Garnish with an extra lemon wedge or a light drizzle of olive oil if desired.