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 over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a buttery-smooth texture.

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NUTRITION

342kcal
Protein
37.3g
Fat
16.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of sea salt, blending until a smooth mash forms.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

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

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish 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 over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a buttery-smooth texture.

NUTRITION

342kcal
Protein
37.3g
Fat
16.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of sea salt, blending until a smooth mash forms.

  • 3

    Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 6

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

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.