Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served with tender steamed asparagus and a velvety garlic cauliflower mash.

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NUTRITION

360kcal
Protein
44.6g
Fat
14.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Ghee

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10-12 minutes.

  • 2

    Add asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and tender-crisp.

  • 3

    Transfer the cooked cauliflower to a bowl or food processor with minced garlic and half of the ghee, then blend until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 7

    Plate the velvety cauliflower mash and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served with tender steamed asparagus and a velvety garlic cauliflower mash.

NUTRITION

360kcal
Protein
44.6g
Fat
14.4g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Ghee

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10-12 minutes.

  • 2

    Add asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and tender-crisp.

  • 3

    Transfer the cooked cauliflower to a bowl or food processor with minced garlic and half of the ghee, then blend until smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season lightly with sea salt.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until the skin is crisp.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the fish flakes easily with a fork.

  • 7

    Plate the velvety cauliflower mash and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.