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

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NUTRITION

393kcal
Protein
44.3g
Fat
16.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While the cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, minced garlic, and a pinch of salt, then process until smooth and creamy.

  • 4

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

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 7

    Plate the cauliflower mash first, 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 creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

393kcal
Protein
44.3g
Fat
16.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Nonfat Plain Greek Yogurt

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While the cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, minced garlic, and a pinch of salt, then process until smooth and creamy.

  • 4

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

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 7

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