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 salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

484kcal
Protein
43.4g
Fat
28.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

2 tablespoons Non-fat Greek Yogurt

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

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

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked to your preference.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the remaining ghee, Greek yogurt, and a pinch of salt, then process until completely smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.

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 salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

484kcal
Protein
43.4g
Fat
28.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

2 tablespoons Non-fat Greek Yogurt

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

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

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with salt, pepper, and garlic powder.

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the flesh is cooked to your preference.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the remaining ghee, Greek yogurt, and a pinch of salt, then process until completely smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.