Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

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NUTRITION

449kcal
Protein
44.5g
Fat
22.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

300 grams Cauliflower florets

100 grams Asparagus spears

2 teaspoons Ghee

1 clove Garlic

Pinch of Sea Salt

Fresh Lemon wedge

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PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add one teaspoon of ghee and a pinch of sea salt, and process until completely smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Season the salmon with a pinch of salt and sear for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 6

    Plate the garlic cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

NUTRITION

449kcal
Protein
44.5g
Fat
22.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

300 grams Cauliflower florets

100 grams Asparagus spears

2 teaspoons Ghee

1 clove Garlic

Pinch of Sea Salt

Fresh Lemon wedge

PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add one teaspoon of ghee and a pinch of sea salt, and process until completely smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Season the salmon with a pinch of salt and sear for 4-5 minutes per side until the skin is crispy and the flesh is flaky.

  • 6

    Plate the garlic cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.