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 sockeye salmon served over a garlic-infused cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

393kcal
Protein
43.4g
Fat
18.2g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tsp Ghee

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the ghee and a pinch of salt, and process until completely smooth and creamy.

  • 3

    While the cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes until the exterior is crisp and golden.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the 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 sockeye salmon served over a garlic-infused cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

393kcal
Protein
43.4g
Fat
18.2g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Avocado Oil

1 tsp Ghee

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the ghee and a pinch of salt, and process until completely smooth and creamy.

  • 3

    While the cauliflower steams, pat the salmon fillet dry with a paper towel and season with sea salt and black pepper.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes until the exterior is crisp and golden.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

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