Seared Salmon with Lemon 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 Lemon Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Asparagus and Cauliflower Mash

Wild salmon pan-seared until golden, served over a velvety cauliflower mash and lemon-spritzed asparagus with a bright, citrusy aroma.

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NUTRITION

399kcal
Protein
45.3g
Fat
18.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and toss with half of the lemon juice and a pinch of salt.

  • 3

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

  • 4

    In the same skillet, add the asparagus and sauté for 3-4 minutes until tender-crisp and slightly charred.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and remaining lemon juice, then pulse until smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the lemon asparagus on the side.

Seared Salmon with Lemon 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 Lemon Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Lemon Asparagus and Cauliflower Mash

Wild salmon pan-seared until golden, served over a velvety cauliflower mash and lemon-spritzed asparagus with a bright, citrusy aroma.

NUTRITION

399kcal
Protein
45.3g
Fat
18.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and toss with half of the lemon juice and a pinch of salt.

  • 3

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

  • 4

    In the same skillet, add the asparagus and sauté for 3-4 minutes until tender-crisp and slightly charred.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and remaining lemon juice, then pulse until smooth and creamy.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the lemon asparagus on the side.