Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with lemon-infused asparagus, finished with a bright and zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

441kcal
Protein
51.6g
Fat
20.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, place asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender; add Greek yogurt, minced garlic, salt, and pepper, then process until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side.

  • 9

    Drizzle fresh lemon juice over the salmon and asparagus before serving.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with lemon-infused asparagus, finished with a bright and zesty squeeze of lemon.

NUTRITION

441kcal
Protein
51.6g
Fat
20.8g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, place asparagus in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender; add Greek yogurt, minced garlic, salt, and pepper, then process until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side.

  • 9

    Drizzle fresh lemon juice over the salmon and asparagus before serving.