Name: Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild Atlantic Salmon; 2 cups Cauliflower florets; 1 cup Asparagus spears; 1/4 cup Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt, black pepper, and dried dill to taste

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon and fresh dill.

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NUTRITION

Protein

57.8g

Fat

19.4g

Carbs

16.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt, black pepper, and dried dill to taste

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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
While the cauliflower is steaming, pat the salmon dry and season both sides with salt, pepper, and dried dill.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Place the salmon skin-side down in the skillet and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
5
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
6
Transfer the steamed cauliflower to a blender or food processor, add the nonfat Greek yogurt, and pulse until smooth and creamy.
7
Plate the cauliflower mash first, top with the seared salmon fillet, and serve the asparagus on the side.
8
Drizzle the entire dish with fresh lemon juice before serving.