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 salmon served over garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

377kcal
Protein
41.0g
Fat
16.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

250 grams Cauliflower florets

100 grams Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Drain any excess water and mash the cauliflower and garlic with the ghee and a pinch of salt until smooth and velvety.

  • 3

    Steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper and sear in a hot non-stick skillet for about 4 to 5 minutes per side until the skin is crisp and the fish is cooked through.

  • 5

    Plate the cauliflower mash first, top with the seared salmon, and serve with the steamed asparagus and 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 salmon served over garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

377kcal
Protein
41.0g
Fat
16.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

250 grams Cauliflower florets

100 grams Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Drain any excess water and mash the cauliflower and garlic with the ghee and a pinch of salt until smooth and velvety.

  • 3

    Steam the asparagus spears for 3 to 4 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon fillet with salt and pepper and sear in a hot non-stick skillet for about 4 to 5 minutes per side until the skin is crisp and the fish is cooked through.

  • 5

    Plate the cauliflower mash first, top with the seared salmon, and serve with the steamed asparagus and a fresh squeeze of lemon juice.