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 creamy cauliflower mash with a side of tender-crisp steamed asparagus, finished with a bright and zesty lemon squeeze.

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NUTRITION

423kcal
Protein
43.9g
Fat
21.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, Greek yogurt, and a pinch of salt, then pulse until smooth and creamy.

  • 6

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

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.

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 creamy cauliflower mash with a side of tender-crisp steamed asparagus, finished with a bright and zesty lemon squeeze.

NUTRITION

423kcal
Protein
43.9g
Fat
21.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp.

  • 3

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, Greek yogurt, and a pinch of salt, then pulse until smooth and creamy.

  • 6

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

  • 7

    Drizzle the entire dish with fresh lemon juice before serving.