Seared 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.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared sockeye salmon served over a garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

344kcal
Protein
50.5g
Fat
9.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

6 Asparagus Spears

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Place cauliflower florets and garlic in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, add asparagus to the steamer for the last 4-5 minutes of cooking until tender-crisp.

  • 3

    Transfer steamed cauliflower and garlic to a blender or food processor and pulse until smooth and creamy, seasoning with a pinch of sea salt.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the cauliflower mash, top with the salmon fillet, and serve with asparagus and a fresh squeeze of lemon juice.

Seared 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.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared sockeye salmon served over a garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

344kcal
Protein
50.5g
Fat
9.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

6 Asparagus Spears

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Place cauliflower florets and garlic in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, add asparagus to the steamer for the last 4-5 minutes of cooking until tender-crisp.

  • 3

    Transfer steamed cauliflower and garlic to a blender or food processor and pulse until smooth and creamy, seasoning with a pinch of sea salt.

  • 4

    Season the salmon fillet with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until desired doneness.

  • 6

    Plate the cauliflower mash, top with the salmon fillet, and serve with asparagus and a fresh squeeze of lemon juice.