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 salmon fillet served with tender steamed asparagus and creamy garlic-infused mashed cauliflower, finished with a bright squeeze of zesty lemon.

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NUTRITION

495kcal
Protein
46.4g
Fat
27.2g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 tbsp Nonfat Plain Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Season the salmon with a pinch of sea salt and black pepper, then place it in the skillet skin-side up.

  • 4

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    In the last 5 minutes of cooking, add the asparagus to the steamer basket with the cauliflower to lightly steam until bright green and tender-crisp.

  • 6

    Transfer the steamed cauliflower and garlic to a bowl, add the Greek yogurt, and mash with a fork or immersion blender until smooth and creamy.

  • 7

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

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 salmon fillet served with tender steamed asparagus and creamy garlic-infused mashed cauliflower, finished with a bright squeeze of zesty lemon.

NUTRITION

495kcal
Protein
46.4g
Fat
27.2g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 tbsp Nonfat Plain Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Season the salmon with a pinch of sea salt and black pepper, then place it in the skillet skin-side up.

  • 4

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    In the last 5 minutes of cooking, add the asparagus to the steamer basket with the cauliflower to lightly steam until bright green and tender-crisp.

  • 6

    Transfer the steamed cauliflower and garlic to a bowl, add the Greek yogurt, and mash with a fork or immersion blender until smooth and creamy.

  • 7

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