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 cauliflower mash with steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

380kcal
Protein
49.6g
Fat
14.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, blending until completely smooth and creamy.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and crispy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the asparagus 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 wild salmon served over a cauliflower mash with steamed asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

380kcal
Protein
49.6g
Fat
14.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, blending until completely smooth and creamy.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down.

  • 6

    Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and crispy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the asparagus with a fresh squeeze of lemon juice.