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 a creamy garlic cauliflower mash with a side of tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

438kcal
Protein
52g
Fat
19.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

10 spears Asparagus

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to cook until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side 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 salmon fillet served over a creamy garlic cauliflower mash with a side of tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

438kcal
Protein
52g
Fat
19.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

10 spears Asparagus

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Ghee

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to cook until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 7

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