Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon with crispy skin served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
45.5g
Fat
26g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot with a few inches of water and a steamer basket to a boil.

  • 2

    Place the cauliflower florets and the peeled garlic clove into the steamer basket, cover, and steam for about 10 minutes until very soft.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the skin is crispy and the fish flakes easily with a fork.

  • 8

    Plate the salmon over a generous bed of the garlic cauliflower mash and serve with the steamed asparagus on the side.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon with crispy skin served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of lemon.

NUTRITION

469kcal
Protein
45.5g
Fat
26g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Bring a pot with a few inches of water and a steamer basket to a boil.

  • 2

    Place the cauliflower florets and the peeled garlic clove into the steamer basket, cover, and steam for about 10 minutes until very soft.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the skin is crispy and the fish flakes easily with a fork.

  • 8

    Plate the salmon over a generous bed of the garlic cauliflower mash and serve with the steamed asparagus on the side.