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 wild salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

428kcal
Protein
48.7g
Fat
18.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus

1 tsp Ghee

2 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

Pinch of sea salt and black pepper

Fresh lemon wedge

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    Add the asparagus to the steamer during the last 4 to 5 minutes of cooking until they are 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 the ghee in a cast-iron or non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 6

    While the salmon cooks, place the steamed cauliflower in a food processor or blender with the Greek yogurt, minced garlic, salt, and pepper.

  • 7

    Pulse until the cauliflower reaches a smooth, mash-like consistency.

  • 8

    Serve the seared salmon over a bed of the cauliflower mash with the steamed asparagus on the side, finished with a fresh squeeze of lemon juice.

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 wild salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

428kcal
Protein
48.7g
Fat
18.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus

1 tsp Ghee

2 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

Pinch of sea salt and black pepper

Fresh lemon wedge

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    Add the asparagus to the steamer during the last 4 to 5 minutes of cooking until they are 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 the ghee in a cast-iron or non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes until cooked through.

  • 6

    While the salmon cooks, place the steamed cauliflower in a food processor or blender with the Greek yogurt, minced garlic, salt, and pepper.

  • 7

    Pulse until the cauliflower reaches a smooth, mash-like consistency.

  • 8

    Serve the seared salmon over a bed of the cauliflower mash with the steamed asparagus on the side, finished with a fresh squeeze of lemon juice.