Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

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

Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

Pan-seared salmon served over a cauliflower purée with tender steamed asparagus, finished with a squeeze of lemon for a texture that is incredibly velvety.

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NUTRITION

602kcal
Protein
49.2g
Fat
39.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Place cauliflower florets and garlic in a steamer basket over boiling water and steam until very tender, about 10 to 12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a high-speed blender or food processor, add the ghee, and blend until completely smooth and velvety.

  • 3

    Trim the woody ends off the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 4

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

  • 5

    Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms, then flip and cook for another 2 to 3 minutes.

  • 7

    Plate the creamy cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

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

Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Steamed Asparagus and Creamy Cauliflower Mash

Pan-seared salmon served over a cauliflower purée with tender steamed asparagus, finished with a squeeze of lemon for a texture that is incredibly velvety.

NUTRITION

602kcal
Protein
49.2g
Fat
39.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Place cauliflower florets and garlic in a steamer basket over boiling water and steam until very tender, about 10 to 12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a high-speed blender or food processor, add the ghee, and blend until completely smooth and velvety.

  • 3

    Trim the woody ends off the asparagus and steam for 3 to 5 minutes until bright green and tender-crisp.

  • 4

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

  • 5

    Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan and sear for 4 to 5 minutes on the first side until a golden crust forms, then flip and cook for another 2 to 3 minutes.

  • 7

    Plate the creamy cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.