Seared Salmon with 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 Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with tender sautéed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

451kcal
Protein
45.8g
Fat
22.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon

1 cup Asparagus

2.5 cups Cauliflower florets

2 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

0.5 tablespoon Nutritional Yeast

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PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender and easily pierced with a fork.

  • 2

    Place the steamed cauliflower in a food processor with the minced garlic and nutritional yeast, blending until the mixture is a creamy mash.

  • 3

    Season the salmon fillet with salt and pepper on both sides.

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for about 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    Remove the salmon and add the remaining oil to the pan, sautéing the asparagus for 5 minutes until it is tender yet still vibrant.

  • 6

    Plate the salmon over a generous bed of the garlic cauliflower mash and serve with the sautéed asparagus on the side.

Seared Salmon with 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 Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with tender sautéed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

451kcal
Protein
45.8g
Fat
22.4g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sockeye Salmon

1 cup Asparagus

2.5 cups Cauliflower florets

2 cloves Garlic

1 tablespoon Extra Virgin Olive Oil

0.5 tablespoon Nutritional Yeast

PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender and easily pierced with a fork.

  • 2

    Place the steamed cauliflower in a food processor with the minced garlic and nutritional yeast, blending until the mixture is a creamy mash.

  • 3

    Season the salmon fillet with salt and pepper on both sides.

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for about 4 minutes per side until the skin is crisp and the flesh is cooked through.

  • 5

    Remove the salmon and add the remaining oil to the pan, sautéing the asparagus for 5 minutes until it is tender yet still vibrant.

  • 6

    Plate the salmon over a generous bed of the garlic cauliflower mash and serve with the sautéed asparagus on the side.