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

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NUTRITION

511kcal
Protein
61.8g
Fat
22.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin 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 sea salt and black pepper.

  • 3

    Add the asparagus spears to the steamer for the last 3-5 minutes of the cauliflower's cooking time until they are bright green and tender-crisp.

  • 4

    Pat the salmon fillet completely dry with paper towels and season both sides with sea 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 skillet and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.

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

NUTRITION

511kcal
Protein
61.8g
Fat
22.9g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

9.8 oz Wild Atlantic Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin 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 sea salt and black pepper.

  • 3

    Add the asparagus spears to the steamer for the last 3-5 minutes of the cauliflower's cooking time until they are bright green and tender-crisp.

  • 4

    Pat the salmon fillet completely dry with paper towels and season both sides with sea 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 skillet and sear for 4-5 minutes until a golden-brown crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.