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 salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

499kcal
Protein
44.9g
Fat
29.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Nonfat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender, then blend with the Greek yogurt and a pinch of salt until the texture is smooth and creamy.

  • 2

    Lightly steam the asparagus spears for about four minutes until they are bright green and crisp-tender.

  • 3

    Season the salmon fillet with salt and pepper, then heat the olive oil in a skillet over medium-high heat.

  • 4

    Sear the salmon for approximately four minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    Plate the cauliflower mash as a base, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

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 salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

499kcal
Protein
44.9g
Fat
29.2g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Nonfat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender, then blend with the Greek yogurt and a pinch of salt until the texture is smooth and creamy.

  • 2

    Lightly steam the asparagus spears for about four minutes until they are bright green and crisp-tender.

  • 3

    Season the salmon fillet with salt and pepper, then heat the olive oil in a skillet over medium-high heat.

  • 4

    Sear the salmon for approximately four minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    Plate the cauliflower mash as a base, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.