Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

480kcal
Protein
41.2g
Fat
28.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked to your preference.

  • 5

    Add the asparagus to the steamer basket during the last 4 minutes of the cauliflower's cooking time until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and a pinch of salt, then process until smooth and creamy.

  • 7

    Plate the cauliflower mash first, top with the pan-seared salmon, and serve the asparagus on the side with a fresh lemon wedge.

Pan-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.

Pan-Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

480kcal
Protein
41.2g
Fat
28.3g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 3

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

  • 4

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked to your preference.

  • 5

    Add the asparagus to the steamer basket during the last 4 minutes of the cauliflower's cooking time until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and a pinch of salt, then process until smooth and creamy.

  • 7

    Plate the cauliflower mash first, top with the pan-seared salmon, and serve the asparagus on the side with a fresh lemon wedge.