Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

Pan-seared salmon with crispy skin served over a creamy herb-infused cauliflower mash and tender steamed asparagus.

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NUTRITION

565kcal
Protein
37.0g
Fat
41.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

100g Asparagus Spears

1.5 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Parsley

0.5 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.

  • 3

    Place the steamed cauliflower in a food processor with half of the olive oil, minced garlic, and fresh parsley, then blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

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

Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Herb-Cauliflower Mash and Steamed Asparagus

Pan-seared salmon with crispy skin served over a creamy herb-infused cauliflower mash and tender steamed asparagus.

NUTRITION

565kcal
Protein
37.0g
Fat
41.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

100g Asparagus Spears

1.5 tbsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Parsley

0.5 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.

  • 3

    Place the steamed cauliflower in a food processor with half of the olive oil, minced garlic, and fresh parsley, then blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.

  • 8

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