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 sockeye salmon served over a velvety garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

513kcal
Protein
59.5g
Fat
23.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

10 Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, season the salmon fillet with sea salt and black pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 4

    Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 5

    Drain the steamed cauliflower and transfer to a blender or food processor with the minced garlic and ghee.

  • 6

    Pulse the cauliflower until it reaches a smooth, velvety mash consistency, seasoning with a pinch of salt.

  • 7

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

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 sockeye salmon served over a velvety garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

513kcal
Protein
59.5g
Fat
23.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

10 Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, season the salmon fillet with sea salt and black pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 4

    Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.

  • 5

    Drain the steamed cauliflower and transfer to a blender or food processor with the minced garlic and ghee.

  • 6

    Pulse the cauliflower until it reaches a smooth, velvety mash consistency, seasoning with a pinch of salt.

  • 7

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