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 served over a velvety cauliflower mash with tender steamed asparagus, finished with a touch of ghee and flaky sea salt.

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NUTRITION

430kcal
Protein
50.4g
Fat
20.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tbsp Unsweetened Almond Milk

1 clove Garlic

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PREPARATION

  • 1

    Steam the cauliflower florets for 10-12 minutes until very soft.

  • 2

    Blend or mash the steamed cauliflower with almond milk, minced garlic, and sea salt until smooth and velvety.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat a skillet over medium-high heat with half of the ghee and sear the salmon for 4 minutes per side until the edges are crisp.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash, top with the seared salmon and asparagus, and drizzle with the remaining melted ghee.

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 served over a velvety cauliflower mash with tender steamed asparagus, finished with a touch of ghee and flaky sea salt.

NUTRITION

430kcal
Protein
50.4g
Fat
20.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tbsp Unsweetened Almond Milk

1 clove Garlic

PREPARATION

  • 1

    Steam the cauliflower florets for 10-12 minutes until very soft.

  • 2

    Blend or mash the steamed cauliflower with almond milk, minced garlic, and sea salt until smooth and velvety.

  • 3

    Season the salmon fillet with salt and pepper.

  • 4

    Heat a skillet over medium-high heat with half of the ghee and sear the salmon for 4 minutes per side until the edges are crisp.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash, top with the seared salmon and asparagus, and drizzle with the remaining melted ghee.