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 sockeye salmon served over creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

452kcal
Protein
61.7g
Fat
16.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and 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

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and garlic powder, and blend until smooth and creamy.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 6

    Sear the salmon for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.

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 sockeye salmon served over creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

452kcal
Protein
61.7g
Fat
16.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

9 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

1 tablespoon Lemon Juice

Pinch of Garlic Powder, Salt, and Pepper

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and garlic powder, and blend until smooth and creamy.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.

  • 6

    Sear the salmon for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.