Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a velvety garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

395kcal
Protein
40.0g
Fat
20.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Unsweetened Almond Milk

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor with almond milk and a pinch of salt, then pulse until smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Season the salmon with salt and pepper, then place skin-side down in the pan and sear for 4-5 minutes.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over a velvety garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

395kcal
Protein
40.0g
Fat
20.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Unsweetened Almond Milk

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower and garlic to a blender or food processor with almond milk and a pinch of salt, then pulse until smooth and velvety.

  • 3

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

  • 4

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

  • 5

    Season the salmon with salt and pepper, then place skin-side down in the pan and sear for 4-5 minutes.

  • 6

    Flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.

  • 7

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