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

Pan-seared salmon and steamed asparagus served over a smooth cauliflower mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

370kcal
Protein
41.3g
Fat
18.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

Pinch of garlic powder, salt, and black pepper

1 Lemon wedge

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PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a food processor or blender with the ghee, garlic powder, and a pinch of salt, blending until completely smooth and creamy.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender, then set aside.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

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

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

Pan-seared salmon and steamed asparagus served over a smooth cauliflower mash, finished with a bright squeeze of zesty lemon.

NUTRITION

370kcal
Protein
41.3g
Fat
18.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

Pinch of garlic powder, salt, and black pepper

1 Lemon wedge

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a food processor or blender with the ghee, garlic powder, and a pinch of salt, blending until completely smooth and creamy.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender, then set aside.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

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