Name: Seared Salmon with Steamed Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon; 2 cups Cauliflower florets; 1 cup Asparagus spears; 2 tbsp Nonfat Plain Greek Yogurt; 2 tsp Ghee; 1/2 Lemon (for juice); 1 clove Garlic, minced; Sea salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

Protein

43.8g

Fat

21.7g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Ghee

1/2 Lemon (for juice)

1 clove Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

1
Steam the cauliflower florets until very tender, about 10-12 minutes.
2
While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.
3
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
4
Heat one teaspoon of ghee in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes until opaque.
5
In a food processor or using an immersion blender, combine the steamed cauliflower, Greek yogurt, minced garlic, and the remaining teaspoon of ghee. Blend until smooth and creamy.
6
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side.
7
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.