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 bed of creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon for a perfectly flaky, citrusy bite.

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NUTRITION

458kcal
Protein
64.4g
Fat
14.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

10 ounces Pink Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, place the asparagus spears in the steamer for the last 4-5 minutes until they are bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the skin is crisp.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor and add the Greek yogurt and minced garlic.

  • 7

    Mash or blend the cauliflower until it reaches a smooth, creamy consistency.

  • 8

    Plate the garlic cauliflower mash first, top with the seared salmon fillet, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.

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 bed of creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon for a perfectly flaky, citrusy bite.

NUTRITION

458kcal
Protein
64.4g
Fat
14.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

10 ounces Pink Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, place the asparagus spears in the steamer for the last 4-5 minutes until they are bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the skin is crisp.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor and add the Greek yogurt and minced garlic.

  • 7

    Mash or blend the cauliflower until it reaches a smooth, creamy consistency.

  • 8

    Plate the garlic cauliflower mash first, top with the seared salmon fillet, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.