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 cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

467kcal
Protein
56.8g
Fat
20.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.

  • 2

    While the cauliflower steams, season the salmon fillet with a pinch of sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 4

    During the last 5 minutes of cauliflower steaming, add the asparagus to the steamer basket and cook until bright green and tender-crisp.

  • 5

    Drain the cauliflower thoroughly and transfer to a bowl or food processor, adding the Greek yogurt and mashing until smooth and creamy.

  • 6

    Plate the cauliflower mash, top with the seared salmon fillet, and serve alongside the steamed asparagus 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 cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

467kcal
Protein
56.8g
Fat
20.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.

  • 2

    While the cauliflower steams, season the salmon fillet with a pinch of sea salt, black pepper, and garlic powder.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 4

    During the last 5 minutes of cauliflower steaming, add the asparagus to the steamer basket and cook until bright green and tender-crisp.

  • 5

    Drain the cauliflower thoroughly and transfer to a bowl or food processor, adding the Greek yogurt and mashing until smooth and creamy.

  • 6

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