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 a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

431kcal
Protein
45.9g
Fat
21.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Non-fat Greek Yogurt

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Place 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 cauliflower steaming, add the asparagus spears to the steamer basket to cook until bright green and crisp-tender.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and drizzle with fresh lemon juice before serving.

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 a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

431kcal
Protein
45.9g
Fat
21.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Non-fat Greek Yogurt

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Place 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 cauliflower steaming, add the asparagus spears to the steamer basket to cook until bright green and crisp-tender.

  • 3

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

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to develop a golden crust.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and drizzle with fresh lemon juice before serving.