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

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NUTRITION

495kcal
Protein
60.5g
Fat
22g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

8 Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Plain Non-fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are tender and bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 5

    Transfer the steamed cauliflower to a bowl and mash thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 6

    Plate the salmon over the bed of cauliflower mash and serve with the steamed asparagus on the side.

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

NUTRITION

495kcal
Protein
60.5g
Fat
22g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

9.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

8 Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Plain Non-fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are tender and bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 5

    Transfer the steamed cauliflower to a bowl and mash thoroughly with the Greek yogurt until the texture is smooth and creamy.

  • 6

    Plate the salmon over the bed of cauliflower mash and serve with the steamed asparagus on the side.