Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a buttery ghee glaze.

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NUTRITION

423kcal
Protein
44.4g
Fat
21g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Salmon Fillet

2 cups Cauliflower Florets

1.7 ounces Nonfat Greek Yogurt

5.3 ounces Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 clove Garlic

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PREPARATION

  • 1

    Steam the cauliflower florets until fork-tender, about 10-12 minutes.

  • 2

    Transfer cauliflower to a food processor with Greek yogurt and minced garlic, blending until smooth and creamy.

  • 3

    Lightly steam the asparagus spears until they are bright green and crisp-tender.

  • 4

    Pat the salmon fillet dry and season both sides with salt and black pepper.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy.

  • 6

    Plate the salmon over the cauliflower mash with asparagus on the side, topping with a dollop of ghee.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a buttery ghee glaze.

NUTRITION

423kcal
Protein
44.4g
Fat
21g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Salmon Fillet

2 cups Cauliflower Florets

1.7 ounces Nonfat Greek Yogurt

5.3 ounces Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 clove Garlic

PREPARATION

  • 1

    Steam the cauliflower florets until fork-tender, about 10-12 minutes.

  • 2

    Transfer cauliflower to a food processor with Greek yogurt and minced garlic, blending until smooth and creamy.

  • 3

    Lightly steam the asparagus spears until they are bright green and crisp-tender.

  • 4

    Pat the salmon fillet dry and season both sides with salt and black pepper.

  • 5

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy.

  • 6

    Plate the salmon over the cauliflower mash with asparagus on the side, topping with a dollop of ghee.