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 garlic cauliflower mash with tender steamed asparagus and a finish of crispy skin.

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NUTRITION

406kcal
Protein
40.9g
Fat
20.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor and pulse until smooth and velvety.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper then place it skin-side down in the pan and sear for 4 to 5 minutes.

  • 6

    Flip the salmon and cook for another 3 minutes until the fish is opaque and the skin is golden and crispy.

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 garlic cauliflower mash with tender steamed asparagus and a finish of crispy skin.

NUTRITION

406kcal
Protein
40.9g
Fat
20.6g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor and pulse until smooth and velvety.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.

  • 4

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

  • 5

    Season the salmon fillet with salt and pepper then place it skin-side down in the pan and sear for 4 to 5 minutes.

  • 6

    Flip the salmon and cook for another 3 minutes until the fish is opaque and the skin is golden and crispy.