Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

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

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NUTRITION

568kcal
Protein
31.1g
Fat
43.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Extra Virgin Olive Oil

1 tbsp Plain Greek Yogurt

1 clove Garlic

1/2 Lemon (for juice)

1 tbsp Fresh Dill

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side up and sear for 4 minutes. Flip and cook for another 3-4 minutes until the center is just opaque.

  • 5

    Transfer the steamed cauliflower to a blender or food processor. Add the Greek yogurt, garlic, 1 tablespoon of olive oil, and a pinch of salt. Blend until completely smooth and velvety.

  • 6

    Plate the creamy cauliflower mash, top with the seared salmon, and serve the asparagus on the side.

  • 7

    Garnish with fresh dill and a generous squeeze of lemon juice over the fish and vegetables.

Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus

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

NUTRITION

568kcal
Protein
31.1g
Fat
43.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Extra Virgin Olive Oil

1 tbsp Plain Greek Yogurt

1 clove Garlic

1/2 Lemon (for juice)

1 tbsp Fresh Dill

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side up and sear for 4 minutes. Flip and cook for another 3-4 minutes until the center is just opaque.

  • 5

    Transfer the steamed cauliflower to a blender or food processor. Add the Greek yogurt, garlic, 1 tablespoon of olive oil, and a pinch of salt. Blend until completely smooth and velvety.

  • 6

    Plate the creamy cauliflower mash, top with the seared salmon, and serve the asparagus on the side.

  • 7

    Garnish with fresh dill and a generous squeeze of lemon juice over the fish and vegetables.