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 salmon with crispy skin served over garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of fresh lemon juice.

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NUTRITION

497kcal
Protein
45.0g
Fat
29.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

1 tsp Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets until they are very fork-tender, which should take about 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until cooked through.

  • 5

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

  • 6

    Drain the cooked cauliflower well and mash it with the Greek yogurt, garlic powder, and a pinch of salt until smooth and creamy.

  • 7

    Plate the salmon fillet over a bed of the cauliflower mash with the steamed asparagus on the side, and finish with 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 salmon with crispy skin served over garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of fresh lemon juice.

NUTRITION

497kcal
Protein
45.0g
Fat
29.2g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 tsp Garlic Powder

1 tsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until they are very fork-tender, which should take about 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon in the pan skin-side down.

  • 4

    Sear the salmon for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until cooked through.

  • 5

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

  • 6

    Drain the cooked cauliflower well and mash it with the Greek yogurt, garlic powder, and a pinch of salt until smooth and creamy.

  • 7

    Plate the salmon fillet over a bed of the cauliflower mash with the steamed asparagus on the side, and finish with a fresh squeeze of lemon juice.