Name: Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Wild Sockeye Salmon Fillet; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 tbsp Lemon Juice; Pinch of Sea Salt and Black Pepper

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over a creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of zesty lemon.

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NUTRITION

Protein

47.5g

Fat

14.3g

Carbs

13.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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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
While cauliflower steams, add the asparagus to the steamer for the last 4-5 minutes of cooking until bright green and tender-crisp.
3
Remove cauliflower and transfer to a bowl; mash thoroughly with minced garlic, sea salt, and pepper until creamy.
4
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
5
Heat olive oil in a non-stick skillet over medium-high heat.
6
Place salmon in the pan skin-side down (if applicable) and sear for 3-4 minutes until golden and crisp.
7
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.
8
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side.
9
Finish with a fresh squeeze of lemon juice over the entire dish.