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 fillet served over a creamy cauliflower mash with tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

500kcal
Protein
61.1g
Fat
21.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

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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

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt, salt, and pepper, and blend until smooth and creamy.

  • 3

    While the cauliflower cooks, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan 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 the internal temperature reaches 145°F.

  • 8

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

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 fillet served over a creamy cauliflower mash with tender-crisp steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

500kcal
Protein
61.1g
Fat
21.5g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

9 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt, salt, and pepper, and blend until smooth and creamy.

  • 3

    While the cauliflower cooks, trim the woody ends off the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the pan 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 the internal temperature reaches 145°F.

  • 8

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