Seared Salmon Fillet with 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 Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Cauliflower Mash

Pan-seared sockeye salmon served over cauliflower mash and asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

325kcal
Protein
47.6g
Fat
9.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

    Steam the cauliflower florets until they are completely fork-tender.

  • 2

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and a pinch of sea salt, then process until smooth and velvety.

  • 3

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

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon Fillet with 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 Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Asparagus and Cauliflower Mash

Pan-seared sockeye salmon served over cauliflower mash and asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

325kcal
Protein
47.6g
Fat
9.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

    Steam the cauliflower florets until they are completely fork-tender.

  • 2

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and a pinch of sea salt, then process until smooth and velvety.

  • 3

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

  • 4

    Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 5

    While the salmon cooks, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.