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 wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

492kcal
Protein
49.8g
Fat
25.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower steams, pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until cooked through.

  • 5

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh lemon wedge.

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 wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

492kcal
Protein
49.8g
Fat
25.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Plain Greek Yogurt

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower steams, pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 3 to 4 minutes until cooked through.

  • 5

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 6

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

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh lemon wedge.