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 a creamy garlic cauliflower mash with a side of tender-crisp steamed asparagus and a squeeze of bright lemon.

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NUTRITION

385kcal
Protein
43.5g
Fat
18.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Plain Greek Yogurt

Pinch of sea salt, black pepper, and garlic powder

Fresh lemon wedge

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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 soft.

  • 2

    During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to cook until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt, black pepper, and garlic powder.

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 7

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

  • 8

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

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 a creamy garlic cauliflower mash with a side of tender-crisp steamed asparagus and a squeeze of bright lemon.

NUTRITION

385kcal
Protein
43.5g
Fat
18.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Plain Greek Yogurt

Pinch of sea salt, black pepper, and garlic powder

Fresh lemon wedge

PREPARATION

  • 1

    Place the 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 cauliflower steaming, add the asparagus spears to the steamer basket to cook until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with sea salt, black pepper, and garlic powder.

  • 4

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

  • 5

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 6

    Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.

  • 7

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

  • 8

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