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

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NUTRITION

413kcal
Protein
46.1g
Fat
20.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

1/2 Lemon, juiced

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam 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 and bright green.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

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

NUTRITION

413kcal
Protein
46.1g
Fat
20.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

1/2 Lemon, juiced

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam 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 and bright green.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.

  • 7

    Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness.

  • 8

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