Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

391kcal
Protein
45.9g
Fat
17.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

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 tender.

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of the cauliflower's cooking time until they are bright green and crisp-tender.

  • 3

    While the vegetables steam, pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

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

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

391kcal
Protein
45.9g
Fat
17.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

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 tender.

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of the cauliflower's cooking time until they are bright green and crisp-tender.

  • 3

    While the vegetables steam, pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and black pepper.

  • 4

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

  • 5

    Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 7

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

  • 8

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