Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon and steamed asparagus served over a bed of garlic cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

358kcal
Protein
39.2g
Fat
17.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

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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

    Add asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.

  • 3

    While the vegetables steam, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the hot pan and sear for 4 minutes on the first side, then flip and cook for an additional 2-3 minutes until the exterior is golden and the center is just opaque.

  • 6

    Transfer the steamed cauliflower to a blender or food processor along with the ghee and minced garlic, blending until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon juice.

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon and steamed asparagus served over a bed of garlic cauliflower mash, finished with a squeeze of zesty lemon.

NUTRITION

358kcal
Protein
39.2g
Fat
17.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Add asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.

  • 3

    While the vegetables steam, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the hot pan and sear for 4 minutes on the first side, then flip and cook for an additional 2-3 minutes until the exterior is golden and the center is just opaque.

  • 6

    Transfer the steamed cauliflower to a blender or food processor along with the ghee and minced garlic, blending until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon juice.