Seared Salmon with Steamed Asparagus and Herb-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 Herb-Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb-Cauliflower Mash

Pan-seared salmon fillet served over a creamy herb-flecked cauliflower mash with a side of tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

490kcal
Protein
46.6g
Fat
26.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon fresh Chives, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10 minutes.

  • 2

    Transfer cooked cauliflower to a food processor with Greek yogurt, minced garlic, and fresh chives, then pulse until smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until bright green and just tender.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the exterior is golden and the center is just opaque.

  • 6

    Serve the salmon over the cauliflower mash with asparagus on the side, finished with a pinch of sea salt and a squeeze of fresh lemon.

Seared Salmon with Steamed Asparagus and Herb-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 Herb-Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Herb-Cauliflower Mash

Pan-seared salmon fillet served over a creamy herb-flecked cauliflower mash with a side of tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

490kcal
Protein
46.6g
Fat
26.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon fresh Chives, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10 minutes.

  • 2

    Transfer cooked cauliflower to a food processor with Greek yogurt, minced garlic, and fresh chives, then pulse until smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until bright green and just tender.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.

  • 5

    Flip the salmon and cook for another 3 minutes until the exterior is golden and the center is just opaque.

  • 6

    Serve the salmon over the cauliflower mash with asparagus on the side, finished with a pinch of sea salt and a squeeze of fresh lemon.