Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

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NUTRITION

411kcal
Protein
55.7g
Fat
13.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Avocado Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

    Place cauliflower florets and minced garlic in a steamer basket over boiling water and steam for 10-12 minutes until very fork-tender.

  • 2

    Transfer the steamed cauliflower and garlic to a food processor or blender, add the Greek yogurt, and pulse until the mixture is smooth and creamy.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Plate the salmon alongside the cauliflower mash and asparagus, finishing with a fresh squeeze of lemon juice if desired.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

NUTRITION

411kcal
Protein
55.7g
Fat
13.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

8 ounces Pink Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Avocado Oil

2 cloves Garlic, minced

PREPARATION

  • 1

    Place cauliflower florets and minced garlic in a steamer basket over boiling water and steam for 10-12 minutes until very fork-tender.

  • 2

    Transfer the steamed cauliflower and garlic to a food processor or blender, add the Greek yogurt, and pulse until the mixture is smooth and creamy.

  • 3

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

  • 4

    Season the salmon fillet with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Plate the salmon alongside the cauliflower mash and asparagus, finishing with a fresh squeeze of lemon juice if desired.