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 purée with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

321kcal
Protein
40.7g
Fat
13g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Nonfat Greek Yogurt

Pinch of Garlic Powder, Salt, and Pepper

Fresh Lemon wedge

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PREPARATION

  • 1

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

  • 2

    During the last 3-4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 3-4 minutes per side until the exterior is golden and the internal temperature reaches 125-130°F for medium.

  • 6

    While the salmon rests, transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and serve with a fresh lemon wedge.

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 purée with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

321kcal
Protein
40.7g
Fat
13g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Avocado Oil

1 tbsp Nonfat Greek Yogurt

Pinch of Garlic Powder, Salt, and Pepper

Fresh Lemon wedge

PREPARATION

  • 1

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

  • 2

    During the last 3-4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.

  • 4

    Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan and sear for 3-4 minutes per side until the exterior is golden and the internal temperature reaches 125-130°F for medium.

  • 6

    While the salmon rests, transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and serve with a fresh lemon wedge.