Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

400kcal
Protein
46.7g
Fat
16.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets and minced garlic until they are very tender, about 10-12 minutes.

  • 2

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

  • 3

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt and a pinch of salt, and blend until smooth and creamy.

  • 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 and sear for 4-5 minutes on the first side until a golden crust forms.

  • 7

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

  • 8

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

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

400kcal
Protein
46.7g
Fat
16.3g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets and minced garlic until they are very tender, about 10-12 minutes.

  • 2

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

  • 3

    Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt and a pinch of salt, and blend until smooth and creamy.

  • 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 and sear for 4-5 minutes on the first side until a golden crust forms.

  • 7

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

  • 8

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