Seared Salmon Filet 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 Filet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over a velvety cauliflower mash with tender steamed asparagus and a squeeze of zesty lemon.

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NUTRITION

387kcal
Protein
51.2g
Fat
13.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Filet

1.5 cups Cauliflower florets

1 cup Asparagus spears

0.25 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender.

  • 2

    Process the steamed cauliflower with Greek yogurt and minced garlic in a blender until smooth.

  • 3

    Steam the asparagus for three to five minutes until it is bright green and tender-crisp.

  • 4

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

  • 5

    Season the salmon with salt and pepper and sear for four minutes per side until the skin is golden.

  • 6

    Serve the salmon over the mash with the asparagus on the side and a drizzle of lemon juice.

Seared Salmon Filet 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 Filet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over a velvety cauliflower mash with tender steamed asparagus and a squeeze of zesty lemon.

NUTRITION

387kcal
Protein
51.2g
Fat
13.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Filet

1.5 cups Cauliflower florets

1 cup Asparagus spears

0.25 cup Non-fat Greek Yogurt

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender.

  • 2

    Process the steamed cauliflower with Greek yogurt and minced garlic in a blender until smooth.

  • 3

    Steam the asparagus for three to five minutes until it is bright green and tender-crisp.

  • 4

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

  • 5

    Season the salmon with salt and pepper and sear for four minutes per side until the skin is golden.

  • 6

    Serve the salmon over the mash with the asparagus on the side and a drizzle of lemon juice.