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 wild salmon served over garlic-infused mashed cauliflower and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

434kcal
Protein
43.6g
Fat
22.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Place the 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 set aside.

  • 3

    Transfer the steamed cauliflower to a food processor or bowl, adding the minced garlic and one teaspoon of ghee, then blend or mash until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the seared salmon over a bed of garlic mashed cauliflower with the steamed asparagus on the side.

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 wild salmon served over garlic-infused mashed cauliflower and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

434kcal
Protein
43.6g
Fat
22.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Place the 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 set aside.

  • 3

    Transfer the steamed cauliflower to a food processor or bowl, adding the minced garlic and one teaspoon of ghee, then blend or mash until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the seared salmon over a bed of garlic mashed cauliflower with the steamed asparagus on the side.