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 garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

359kcal
Protein
39.4g
Fat
15.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Fresh lemon juice

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PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add half of the ghee and a pinch of sea salt, and blend until completely smooth and creamy.

  • 3

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

  • 4

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

  • 5

    Heat the remaining ghee in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus 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 wild salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

359kcal
Protein
39.4g
Fat
15.8g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Fresh lemon juice

PREPARATION

  • 1

    Steam the cauliflower florets and the garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor, add half of the ghee and a pinch of sea salt, and blend until completely smooth and creamy.

  • 3

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

  • 4

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

  • 5

    Heat the remaining ghee in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

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