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 cauliflower mash and tender steamed asparagus, finished with a bright and zesty squeeze of lemon.

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NUTRITION

360kcal
Protein
39.4g
Fat
16.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Place a steamer basket in a pot with an inch of water and bring to a boil.

  • 2

    Steam the cauliflower florets for 10 to 12 minutes until they are very tender when pierced with a fork.

  • 3

    Add the asparagus spears to the steamer basket during the final 3 to 4 minutes of cooking until they are bright green and tender-crisp.

  • 4

    Transfer the steamed cauliflower to a food processor or bowl, adding the minced garlic and half of the ghee, then blend or mash until smooth and creamy.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and drizzle the fresh lemon juice over the entire dish before serving.

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 cauliflower mash and tender steamed asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

360kcal
Protein
39.4g
Fat
16.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Place a steamer basket in a pot with an inch of water and bring to a boil.

  • 2

    Steam the cauliflower florets for 10 to 12 minutes until they are very tender when pierced with a fork.

  • 3

    Add the asparagus spears to the steamer basket during the final 3 to 4 minutes of cooking until they are bright green and tender-crisp.

  • 4

    Transfer the steamed cauliflower to a food processor or bowl, adding the minced garlic and half of the ghee, then blend or mash until smooth and creamy.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon and asparagus, and drizzle the fresh lemon juice over the entire dish before serving.