Seared Salmon 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 with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a buttery ghee glaze.

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NUTRITION

437kcal
Protein
43.3g
Fat
23.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1.5 tsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor and add the Greek yogurt, 1 teaspoon of ghee, and minced garlic.

  • 4

    Mash or pulse the cauliflower until smooth and creamy, seasoning with a pinch of sea salt and black pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Melt the remaining 0.5 teaspoon of ghee over the hot salmon fillets just before removing from heat.

  • 9

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

Seared Salmon 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 with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender-crisp steamed asparagus, finished with a squeeze of fresh lemon and a buttery ghee glaze.

NUTRITION

437kcal
Protein
43.3g
Fat
23.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1.5 tsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor and add the Greek yogurt, 1 teaspoon of ghee, and minced garlic.

  • 4

    Mash or pulse the cauliflower until smooth and creamy, seasoning with a pinch of sea salt and black pepper.

  • 5

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 7

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Melt the remaining 0.5 teaspoon of ghee over the hot salmon fillets just before removing from heat.

  • 9

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