Seared Salmon Fillet with Creamy Garlic 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 Fillet with Creamy Garlic Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Garlic Cauliflower Mash and Steamed Asparagus

Pan-seared salmon served over a velvety garlic cauliflower mash with crisp-tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

688kcal
Protein
56.1g
Fat
43.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

2 cups Cauliflower florets

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 teaspoon Ghee

2 cloves Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

    Heat the avocado oil in a heavy-bottomed or non-stick skillet over medium-high heat until the oil is shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy and golden, then flip and cook for an additional 3 minutes for medium-doneness.

  • 6

    Drain the steamed cauliflower thoroughly and place it into a food processor along with the Greek yogurt, ghee, and minced garlic.

  • 7

    Process the cauliflower mixture until it reaches a completely smooth and velvety consistency, seasoning with salt to taste.

  • 8

    Spread the warm cauliflower mash onto a plate, top with the seared salmon fillet, and serve alongside the steamed asparagus.

Seared Salmon Fillet with Creamy Garlic 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 Fillet with Creamy Garlic Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Creamy Garlic Cauliflower Mash and Steamed Asparagus

Pan-seared salmon served over a velvety garlic cauliflower mash with crisp-tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

688kcal
Protein
56.1g
Fat
43.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

2 cups Cauliflower florets

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus spears

2 teaspoons Avocado Oil

1 teaspoon Ghee

2 cloves Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower is steaming, trim the woody ends off the asparagus and steam them for 4 to 5 minutes until they are bright green and crisp-tender.

  • 3

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

  • 4

    Heat the avocado oil in a heavy-bottomed or non-stick skillet over medium-high heat until the oil is shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy and golden, then flip and cook for an additional 3 minutes for medium-doneness.

  • 6

    Drain the steamed cauliflower thoroughly and place it into a food processor along with the Greek yogurt, ghee, and minced garlic.

  • 7

    Process the cauliflower mixture until it reaches a completely smooth and velvety consistency, seasoning with salt to taste.

  • 8

    Spread the warm cauliflower mash onto a plate, top with the seared salmon fillet, and serve alongside the steamed asparagus.