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 wild salmon served over creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

402kcal
Protein
45.7g
Fat
18.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Ghee

1 tablespoon Unsweetened Almond Milk

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    Transfer the steamed cauliflower to a food processor or blender, add the ghee and almond milk, and process until the texture is smooth and creamy.

  • 3

    Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the fish flakes easily with a fork.

  • 6

    Spread the cauliflower mash onto a plate, place the salmon on top, and serve with the steamed asparagus and a fresh lemon wedge.

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 wild salmon served over creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

402kcal
Protein
45.7g
Fat
18.7g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Ghee

1 tablespoon Unsweetened Almond Milk

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    Transfer the steamed cauliflower to a food processor or blender, add the ghee and almond milk, and process until the texture is smooth and creamy.

  • 3

    Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 4

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is golden and the fish flakes easily with a fork.

  • 6

    Spread the cauliflower mash onto a plate, place the salmon on top, and serve with the steamed asparagus and a fresh lemon wedge.