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 with steamed asparagus and garlic cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

378kcal
Protein
48.5g
Fat
14.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Steam cauliflower florets until very tender, then blend with garlic and half the ghee until smooth and creamy.

  • 2

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

  • 3

    Season the salmon fillet with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for four minutes, then flip and cook for another three minutes until golden.

  • 6

    Plate the cauliflower mash and top with the salmon and asparagus, finishing 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 with steamed asparagus and garlic cauliflower mash, finished with a squeeze of zesty lemon.

NUTRITION

378kcal
Protein
48.5g
Fat
14.7g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam cauliflower florets until very tender, then blend with garlic and half the ghee until smooth and creamy.

  • 2

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

  • 3

    Season the salmon fillet with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for four minutes, then flip and cook for another three minutes until golden.

  • 6

    Plate the cauliflower mash and top with the salmon and asparagus, finishing with a fresh squeeze of lemon juice.