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-infused cauliflower mash with tender asparagus, finished with a sprinkle of flaky sea salt.

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NUTRITION

506kcal
Protein
65.7g
Fat
20.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Sockeye Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Ghee

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PREPARATION

  • 1

    Steam cauliflower florets until fork-tender.

  • 2

    Place steamed cauliflower in a food processor with Greek yogurt, half of the ghee, salt, and garlic powder, then blend until silky smooth.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2 minutes.

  • 8

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

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-infused cauliflower mash with tender asparagus, finished with a sprinkle of flaky sea salt.

NUTRITION

506kcal
Protein
65.7g
Fat
20.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Sockeye Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1.5 teaspoons Ghee

PREPARATION

  • 1

    Steam cauliflower florets until fork-tender.

  • 2

    Place steamed cauliflower in a food processor with Greek yogurt, half of the ghee, salt, and garlic powder, then blend until silky smooth.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and press gently with a spatula for 30 seconds.

  • 7

    Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2 minutes.

  • 8

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