Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

444kcal
Protein
46.7g
Fat
22g
Carbs
16.7g

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

1 clove Garlic, minced

1 tablespoon Lemon juice

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PREPARATION

  • 1

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

  • 2

    Drain the cauliflower thoroughly and place in a food processor or bowl; blend with Greek yogurt, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 3

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the creamy cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh drizzle of lemon juice.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

444kcal
Protein
46.7g
Fat
22g
Carbs
16.7g

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

1 clove Garlic, minced

1 tablespoon Lemon juice

PREPARATION

  • 1

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

  • 2

    Drain the cauliflower thoroughly and place in a food processor or bowl; blend with Greek yogurt, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 3

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4 to 5 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Plate the creamy cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh drizzle of lemon juice.