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

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NUTRITION

498kcal
Protein
55.7g
Fat
24.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Ghee

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    During the last 3 minutes of steaming the cauliflower, add the asparagus to the steamer basket to lightly cook.

  • 3

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

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 6

    Plate the cauliflower mash and asparagus alongside the salmon, finishing the dish 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 garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

498kcal
Protein
55.7g
Fat
24.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Ghee

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, about 10-12 minutes.

  • 2

    During the last 3 minutes of steaming the cauliflower, add the asparagus to the steamer basket to lightly cook.

  • 3

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

  • 4

    Pat the salmon fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.

  • 6

    Plate the cauliflower mash and asparagus alongside the salmon, finishing the dish with a fresh squeeze of lemon juice.