Grilled 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.

Grilled Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Tender grilled sockeye salmon paired with creamy garlic cauliflower mash and snap-bright asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

452kcal
Protein
59.8g
Fat
16g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Sockeye Salmon Fillet

250 grams Cauliflower florets

150 grams Asparagus spears

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, preheat a grill or grill pan to medium-high heat.

  • 3

    Season the salmon fillet with a pinch of salt, pepper, and the minced garlic clove.

  • 4

    Place the salmon on the grill and cook for 4 to 5 minutes per side until opaque and flaky.

  • 5

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the steamed cauliflower thoroughly and mash with half of the olive oil until a smooth consistency is reached.

  • 7

    Serve the grilled salmon over the cauliflower mash with the asparagus on the side, drizzling with the remaining olive oil and fresh lemon juice.

Grilled 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.

Grilled Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Tender grilled sockeye salmon paired with creamy garlic cauliflower mash and snap-bright asparagus, finished with a squeeze of zesty lemon.

NUTRITION

452kcal
Protein
59.8g
Fat
16g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Sockeye Salmon Fillet

250 grams Cauliflower florets

150 grams Asparagus spears

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, preheat a grill or grill pan to medium-high heat.

  • 3

    Season the salmon fillet with a pinch of salt, pepper, and the minced garlic clove.

  • 4

    Place the salmon on the grill and cook for 4 to 5 minutes per side until opaque and flaky.

  • 5

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 6

    Drain the steamed cauliflower thoroughly and mash with half of the olive oil until a smooth consistency is reached.

  • 7

    Serve the grilled salmon over the cauliflower mash with the asparagus on the side, drizzling with the remaining olive oil and fresh lemon juice.