Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over creamy garlic-mashed cauliflower with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

415kcal
Protein
41.0g
Fat
21.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 clove Garlic, minced

0.5 tbsp Lemon juice

Pinch of Sea Salt and Black Pepper

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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 3-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side up and sear for 4-5 minutes until golden brown.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

    Drain the steamed cauliflower and transfer to a bowl or food processor. Add the ghee, minced garlic, and a pinch of salt, then mash or blend until creamy.

  • 7

    Plate the garlic mashed cauliflower, top with the seared salmon, and serve the asparagus on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over creamy garlic-mashed cauliflower with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

415kcal
Protein
41.0g
Fat
21.1g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 clove Garlic, minced

0.5 tbsp Lemon juice

Pinch of Sea Salt and Black Pepper

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 3-5 minutes until tender-crisp and bright green.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side up and sear for 4-5 minutes until golden brown.

  • 5

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 6

    Drain the steamed cauliflower and transfer to a bowl or food processor. Add the ghee, minced garlic, and a pinch of salt, then mash or blend until creamy.

  • 7

    Plate the garlic mashed cauliflower, top with the seared salmon, and serve the asparagus on the side.

  • 8

    Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.