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 garlic-infused cauliflower mash and steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

413kcal
Protein
42.5g
Fat
20.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tablespoon Non-fat Greek Yogurt

2 teaspoons Avocado Oil

1 clove Garlic

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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

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

  • 3

    While vegetables steam, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor with the Greek yogurt and minced garlic, then blend or mash until smooth and creamy.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side 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 salmon fillet served over garlic-infused cauliflower mash and steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

413kcal
Protein
42.5g
Fat
20.4g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tablespoon Non-fat Greek Yogurt

2 teaspoons Avocado Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    While vegetables steam, pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place salmon skin-side down in the hot pan and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor with the Greek yogurt and minced garlic, then blend or mash until smooth and creamy.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.