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 garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

341kcal
Protein
39.3g
Fat
14.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender, about 10-12 minutes.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until flaky.

  • 5

    Place the steamed cauliflower in a food processor or blender with the minced garlic and the remaining half teaspoon of olive oil, then pulse until smooth and creamy.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus and a fresh squeeze of lemon juice.

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 garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

341kcal
Protein
39.3g
Fat
14.1g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

100g Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender, about 10-12 minutes.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are vibrant green and tender-crisp.

  • 3

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

  • 4

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until flaky.

  • 5

    Place the steamed cauliflower in a food processor or blender with the minced garlic and the remaining half teaspoon of olive oil, then pulse until smooth and creamy.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus and a fresh squeeze of lemon juice.