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 garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
48.3g
Fat
24.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 teaspoon Ghee

1 clove Garlic

1 wedge Lemon

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a high-speed blender or food processor with the ghee, minced garlic, and a pinch of sea salt, then process until smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp, then set aside.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked to your desired level of doneness.

  • 7

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

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 garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

459kcal
Protein
48.3g
Fat
24.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

1 teaspoon Ghee

1 clove Garlic

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a high-speed blender or food processor with the ghee, minced garlic, and a pinch of sea salt, then process until smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp, then set aside.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish is cooked to your desired level of doneness.

  • 7

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