Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon paired with a creamy garlic cauliflower mash and tender asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

432kcal
Protein
44.3g
Fat
22.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tsp Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket and cook until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor; add the Greek yogurt, minced garlic, and a pinch of salt, then mash or pulse until smooth and creamy.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice over everything.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon paired with a creamy garlic cauliflower mash and tender asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

432kcal
Protein
44.3g
Fat
22.6g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket and cook until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor; add the Greek yogurt, minced garlic, and a pinch of salt, then mash or pulse until smooth and creamy.

  • 7

    Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice over everything.