Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

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NUTRITION

526kcal
Protein
57.4g
Fat
25.2g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

300g Cauliflower Florets

150g Asparagus Spears

1.5 tsp Ghee

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower to a food processor or blender with the minced garlic, half of the ghee, and a pinch of salt; pulse until smooth and creamy.

  • 4

    Steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 7

    Place salmon skin-side up in the skillet and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

NUTRITION

526kcal
Protein
57.4g
Fat
25.2g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

300g Cauliflower Florets

150g Asparagus Spears

1.5 tsp Ghee

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower to a food processor or blender with the minced garlic, half of the ghee, and a pinch of salt; pulse until smooth and creamy.

  • 4

    Steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 7

    Place salmon skin-side up in the skillet and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon juice.