Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.

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NUTRITION

421kcal
Protein
43.7g
Fat
21.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1/4 cup Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork.

  • 2

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender, then set aside.

  • 3

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt and ghee, blending until the consistency is smooth and creamy.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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

Seared Salmon Fillet with Steamed 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 Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and perfectly crispy skin.

NUTRITION

421kcal
Protein
43.7g
Fat
21.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1/4 cup Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork.

  • 2

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender, then set aside.

  • 3

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt and ghee, blending until the consistency is smooth and creamy.

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

  • 7

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

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