Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower

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 Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon fillet served with garlic-infused mashed cauliflower and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

464kcal
Protein
39.8g
Fat
28.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus

1 tbsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

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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

    While the cauliflower cooks, trim the woody ends off the asparagus and steam them in a separate basket for 4 to 5 minutes until bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor and blend with the olive oil, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 4

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

  • 5

    Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side, or until the skin is golden and crisp and the fish flakes easily with a fork.

  • 7

    Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.

Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower

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 Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon fillet served with garlic-infused mashed cauliflower and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

464kcal
Protein
39.8g
Fat
28.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus

1 tbsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While the cauliflower cooks, trim the woody ends off the asparagus and steam them in a separate basket for 4 to 5 minutes until bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor and blend with the olive oil, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 4

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

  • 5

    Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes per side, or until the skin is golden and crisp and the fish flakes easily with a fork.

  • 7

    Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.