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 creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

416kcal
Protein
46.7g
Fat
18.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    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 3 minutes until opaque.

  • 5

    Add the asparagus to the steamer basket during the last 4 minutes of the cauliflower's cooking time.

  • 6

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

  • 7

    Plate the cauliflower mash, top with the seared salmon and asparagus, and finish 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 creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

416kcal
Protein
46.7g
Fat
18.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    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 3 minutes until opaque.

  • 5

    Add the asparagus to the steamer basket during the last 4 minutes of the cauliflower's cooking time.

  • 6

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

  • 7

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