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 sockeye salmon served over a bed of silky cauliflower mash with tender asparagus and a bright squeeze of zesty lemon.

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NUTRITION

457kcal
Protein
61.5g
Fat
16.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry and season both sides with sea salt, black pepper, and a pinch of garlic powder.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the center is just cooked through.

  • 4

    Place the asparagus spears in the steamer for the final 4 minutes of the cauliflower cooking time until they are bright green and tender-crisp.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the Greek yogurt until it reaches a silky, smooth consistency.

  • 6

    Plate the salmon over a generous portion of the cauliflower mash, serve the asparagus on the side, and finish with a fresh squeeze of lemon juice.

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 sockeye salmon served over a bed of silky cauliflower mash with tender asparagus and a bright squeeze of zesty lemon.

NUTRITION

457kcal
Protein
61.5g
Fat
16.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry and season both sides with sea salt, black pepper, and a pinch of garlic powder.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp and the center is just cooked through.

  • 4

    Place the asparagus spears in the steamer for the final 4 minutes of the cauliflower cooking time until they are bright green and tender-crisp.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the Greek yogurt until it reaches a silky, smooth consistency.

  • 6

    Plate the salmon over a generous portion of the cauliflower mash, serve the asparagus on the side, and finish with a fresh squeeze of lemon juice.