Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

Pan-seared salmon served over a velvety cauliflower purée with garlic-sautéed green beans, finished with a bright squeeze of lemon and a buttery, crisp skin.

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NUTRITION

618kcal
Protein
40.4g
Fat
42.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1.5 cups Green Beans

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and place salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from pan and let rest.

  • 5

    In the same skillet, add the remaining oil and sauté the green beans with minced garlic for 5-6 minutes until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add the ghee and a pinch of salt, and blend until completely smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the green beans on the side with a fresh lemon wedge.

Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Cauliflower Mash and Sautéed Green Beans

Pan-seared salmon served over a velvety cauliflower purée with garlic-sautéed green beans, finished with a bright squeeze of lemon and a buttery, crisp skin.

NUTRITION

618kcal
Protein
40.4g
Fat
42.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1.5 cups Green Beans

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 3

    Heat half of the olive oil in a non-stick skillet over medium-high heat and place salmon skin-side down, searing for 4-5 minutes until the skin is crisp.

  • 4

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached, then remove from pan and let rest.

  • 5

    In the same skillet, add the remaining oil and sauté the green beans with minced garlic for 5-6 minutes until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add the ghee and a pinch of salt, and blend until completely smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the green beans on the side with a fresh lemon wedge.