Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon fillet served over a velvety garlic cauliflower mash with tender steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

463kcal
Protein
44.5g
Fat
23.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

2 tbsp Non-fat Greek Yogurt

2 cloves Garlic, minced

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PREPARATION

  • 1

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

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender along with the minced garlic, Greek yogurt, and half of the ghee; blend until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon fillet served over a velvety garlic cauliflower mash with tender steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

463kcal
Protein
44.5g
Fat
23.9g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

2 tbsp Non-fat Greek Yogurt

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender along with the minced garlic, Greek yogurt, and half of the ghee; blend until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.