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 served over a creamy cauliflower mash with a side of steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

395kcal
Protein
46.4g
Fat
16.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    While cauliflower is steaming, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and crisp-tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with half of the garlic powder, salt, and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, sear the salmon for 4-5 minutes per side until the skin is crispy and the fish is cooked through.

  • 5

    Transfer the steamed cauliflower to a blender or food processor. Add the Greek yogurt and the remaining garlic powder, then process until smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh 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 served over a creamy cauliflower mash with a side of steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

395kcal
Protein
46.4g
Fat
16.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1/4 cup Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    While cauliflower is steaming, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and crisp-tender.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with half of the garlic powder, salt, and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, sear the salmon for 4-5 minutes per side until the skin is crispy and the fish is cooked through.

  • 5

    Transfer the steamed cauliflower to a blender or food processor. Add the Greek yogurt and the remaining garlic powder, then process until smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.