Grilled 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.

Grilled Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Cauliflower Mash

Grilled wild-caught salmon served over a garlic-infused cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a finish that is wonderfully buttery.

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NUTRITION

463kcal
Protein
45.2g
Fat
25.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Ghee

0.5 tablespoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Place the steamed cauliflower into a food processor or blender along with the ghee and minced garlic, then process until the mixture is completely smooth and creamy.

  • 3

    Preheat your grill or grill pan to medium-high heat.

  • 4

    Brush the salmon fillet with the olive oil and season both sides with a pinch of sea salt and cracked black pepper.

  • 5

    Grill the salmon for about 4 to 5 minutes per side, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.

  • 6

    While the salmon is grilling, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Portion the cauliflower mash onto a plate, top with the grilled salmon, and serve the steamed asparagus alongside with an optional squeeze of fresh lemon.

Grilled 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.

Grilled Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Grilled Salmon with Steamed Asparagus and Cauliflower Mash

Grilled wild-caught salmon served over a garlic-infused cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a finish that is wonderfully buttery.

NUTRITION

463kcal
Protein
45.2g
Fat
25.8g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Ghee

0.5 tablespoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Place the steamed cauliflower into a food processor or blender along with the ghee and minced garlic, then process until the mixture is completely smooth and creamy.

  • 3

    Preheat your grill or grill pan to medium-high heat.

  • 4

    Brush the salmon fillet with the olive oil and season both sides with a pinch of sea salt and cracked black pepper.

  • 5

    Grill the salmon for about 4 to 5 minutes per side, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.

  • 6

    While the salmon is grilling, steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 7

    Portion the cauliflower mash onto a plate, top with the grilled salmon, and serve the steamed asparagus alongside with an optional squeeze of fresh lemon.