Seared Salmon with Steamed 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 Steamed Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon with crispy skin served over a creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

445kcal
Protein
45.5g
Fat
22.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra virgin olive oil

1 tbsp Non-fat Greek yogurt

2 cloves Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cauliflower florets and whole garlic cloves in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While the cauliflower steams, pat the salmon dry with paper towels and season both sides with sea salt and black pepper.

  • 3

    Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat.

  • 4

    Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp, then toss with olive oil and a pinch of salt.

  • 7

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until smooth and creamy.

  • 8

    Spread the garlic cauliflower mash on a plate, top with the seared salmon, and serve with the steamed asparagus on the side.

Seared Salmon with Steamed 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 Steamed Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon with crispy skin served over a creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

445kcal
Protein
45.5g
Fat
22.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra virgin olive oil

1 tbsp Non-fat Greek yogurt

2 cloves Garlic

PREPARATION

  • 1

    Steam the cauliflower florets and whole garlic cloves in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While the cauliflower steams, pat the salmon dry with paper towels and season both sides with sea salt and black pepper.

  • 3

    Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat.

  • 4

    Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden.

  • 5

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare.

  • 6

    Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp, then toss with olive oil and a pinch of salt.

  • 7

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until smooth and creamy.

  • 8

    Spread the garlic cauliflower mash on a plate, top with the seared salmon, and serve with the steamed asparagus on the side.