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 fillet served over a creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon.

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NUTRITION

483kcal
Protein
43.2g
Fat
28.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

Half a Lemon, for juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil 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.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, salt, and pepper.

  • 8

    Pulse until the cauliflower reaches a smooth, mash-like consistency.

  • 9

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

  • 10

    Finish with a fresh squeeze of lemon juice over the entire plate.

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 fillet served over a creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

483kcal
Protein
43.2g
Fat
28.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

Half a Lemon, for juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil 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.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 7

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, salt, and pepper.

  • 8

    Pulse until the cauliflower reaches a smooth, mash-like consistency.

  • 9

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

  • 10

    Finish with a fresh squeeze of lemon juice over the entire plate.