Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

359kcal
Protein
47.2g
Fat
14.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or use a potato masher to process until smooth and creamy, seasoning with a pinch of salt and pepper.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and just tender.

  • 4

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

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice over everything.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

359kcal
Protein
47.2g
Fat
14.3g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1 cup Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or use a potato masher to process until smooth and creamy, seasoning with a pinch of salt and pepper.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and just tender.

  • 4

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

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice over everything.