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 sockeye salmon served over a creamy cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

442kcal
Protein
45.2g
Fat
24.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Ghee

1 tsp Avocado oil

1 tbsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat avocado oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your desired level of doneness.

  • 7

    Drain the steamed cauliflower and transfer to a food processor with the ghee and a pinch of salt.

  • 8

    Puree the cauliflower until the texture is smooth and creamy.

  • 9

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a squeeze of fresh 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 sockeye salmon served over a creamy cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

442kcal
Protein
45.2g
Fat
24.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Ghee

1 tsp Avocado oil

1 tbsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

    Heat avocado oil in a skillet over medium-high heat until shimmering.

  • 5

    Place the salmon skin-side down in the hot pan and sear for 4 minutes until the skin is golden and crispy.

  • 6

    Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your desired level of doneness.

  • 7

    Drain the steamed cauliflower and transfer to a food processor with the ghee and a pinch of salt.

  • 8

    Puree the cauliflower until the texture is smooth and creamy.

  • 9

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a squeeze of fresh lemon juice.