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 a velvety cauliflower mash with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

427kcal
Protein
54.4g
Fat
14.9g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon fillet

300 grams Cauliflower florets

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the asparagus spears in the steamer basket during the last 4 minutes of the cauliflower's cooking time until they are bright green and crisp-tender.

  • 5

    Transfer the steamed cauliflower to a food processor or blender along with the minced garlic and a pinch of salt, then process until the mixture is smooth and velvety.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus on the side.

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 a velvety cauliflower mash with tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

427kcal
Protein
54.4g
Fat
14.9g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon fillet

300 grams Cauliflower florets

150 grams Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry and season both sides with sea salt and black pepper.

  • 3

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

  • 4

    Place the asparagus spears in the steamer basket during the last 4 minutes of the cauliflower's cooking time until they are bright green and crisp-tender.

  • 5

    Transfer the steamed cauliflower to a food processor or blender along with the minced garlic and a pinch of salt, then process until the mixture is smooth and velvety.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus on the side.