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 a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

345kcal
Protein
37.2g
Fat
15.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes until very tender.

  • 2

    Transfer the steamed cauliflower to a food processor or blender along with the ghee, garlic, and a pinch of salt and pepper, then blend until smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 6

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish 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 a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

345kcal
Protein
37.2g
Fat
15.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes until very tender.

  • 2

    Transfer the steamed cauliflower to a food processor or blender along with the ghee, garlic, and a pinch of salt and pepper, then blend until smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked to your preference.

  • 6

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.