Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

468kcal
Protein
52.7g
Fat
21.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

0.5 tablespoon Ghee

1 clove Garlic, minced

0.5 Lemon, juiced

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PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.

  • 7

    Transfer the steamed cauliflower to a food processor or blender along with the ghee, minced garlic, and a pinch of salt.

  • 8

    Blend until the cauliflower is completely smooth and reaches a creamy consistency.

  • 9

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

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

468kcal
Protein
52.7g
Fat
21.2g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Olive Oil

0.5 tablespoon Ghee

1 clove Garlic, minced

0.5 Lemon, juiced

PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Carefully flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your preference.

  • 7

    Transfer the steamed cauliflower to a food processor or blender along with the ghee, minced garlic, and a pinch of salt.

  • 8

    Blend until the cauliflower is completely smooth and reaches a creamy consistency.

  • 9

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