Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

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NUTRITION

429kcal
Protein
43.4g
Fat
22.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, add asparagus to the steamer for the last 4-5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from heat.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the remaining olive oil, minced garlic, and a pinch of salt. Blend until smooth and creamy.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side.

  • 8

    Finish the entire dish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

NUTRITION

429kcal
Protein
43.4g
Fat
22.3g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, add asparagus to the steamer for the last 4-5 minutes until bright green and crisp-tender.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from heat.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the remaining olive oil, minced garlic, and a pinch of salt. Blend until smooth and creamy.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side.

  • 8

    Finish the entire dish with a fresh squeeze of lemon juice.