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

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NUTRITION

467kcal
Protein
44.4g
Fat
25.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

2.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

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

  • 4

    Steam the asparagus for 3-5 minutes until tender-crisp and bright green.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Serve the salmon over a generous bed of garlic cauliflower mash with the steamed asparagus on the side.

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

NUTRITION

467kcal
Protein
44.4g
Fat
25.2g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild-Caught Salmon Fillet

2.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

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

  • 4

    Steam the asparagus for 3-5 minutes until tender-crisp and bright green.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then place in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Serve the salmon over a generous bed of garlic cauliflower mash with the steamed asparagus on the side.