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

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NUTRITION

413kcal
Protein
50.7g
Fat
19.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

1 cup Cauliflower Florets

2 tbsp Non-fat Plain Greek Yogurt

1 cup Asparagus

1 tsp Extra Virgin Olive 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

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a food blender or processor with the Greek yogurt, minced garlic, and a pinch of sea salt, then pulse until smooth and silky.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 minutes until the internal temperature reaches 145°F.

  • 7

    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 wild salmon served over a silky cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

413kcal
Protein
50.7g
Fat
19.1g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

1 cup Cauliflower Florets

2 tbsp Non-fat Plain Greek Yogurt

1 cup Asparagus

1 tsp Extra Virgin Olive 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

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a food blender or processor with the Greek yogurt, minced garlic, and a pinch of sea salt, then pulse until smooth and silky.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 3 minutes until the internal temperature reaches 145°F.

  • 7

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