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 wild salmon served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

476kcal
Protein
56.7g
Fat
20.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt, minced garlic, salt, and pepper, and pulse until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Serve the seared salmon over a bed of cauliflower mash with the steamed asparagus on the side, garnished with a fresh lemon wedge.

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 wild salmon served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

476kcal
Protein
56.7g
Fat
20.5g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt, minced garlic, salt, and pepper, and pulse until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Serve the seared salmon over a bed of cauliflower mash with the steamed asparagus on the side, garnished with a fresh lemon wedge.