Seared Salmon with 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 Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Cauliflower Mash

Pan-seared salmon served over cauliflower mash and roasted asparagus, topped with a squeeze of bright, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
43.0g
Fat
20.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, toss asparagus with one teaspoon of olive oil and a pinch of salt, then sauté in a pan over medium heat until crisp-tender.

  • 3

    Pat the salmon fillet dry and season with salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 6

    Drain the cauliflower and blend or mash with Greek yogurt, minced garlic, and a splash of lemon juice until smooth.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve with the asparagus on the side.

Seared Salmon with 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 Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Cauliflower Mash

Pan-seared salmon served over cauliflower mash and roasted asparagus, topped with a squeeze of bright, zesty lemon.

NUTRITION

411kcal
Protein
43.0g
Fat
20.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Steam cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, toss asparagus with one teaspoon of olive oil and a pinch of salt, then sauté in a pan over medium heat until crisp-tender.

  • 3

    Pat the salmon fillet dry and season with salt and pepper.

  • 4

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked through.

  • 6

    Drain the cauliflower and blend or mash with Greek yogurt, minced garlic, and a splash of lemon juice until smooth.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve with the asparagus on the side.