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 wild sockeye salmon served over a creamy garlic cauliflower mash with crisp-tender steamed asparagus and a touch of golden ghee.

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NUTRITION

484kcal
Protein
65.7g
Fat
19.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    Place the steamed cauliflower into a food processor with the raw garlic and a pinch of sea salt, blending until smooth and creamy.

  • 3

    Trim the woody ends of the asparagus and steam for 3-5 minutes until they are bright green and crisp-tender.

  • 4

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

  • 5

    Heat the ghee in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the hot skillet skin-side up and sear for 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus.

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 wild sockeye salmon served over a creamy garlic cauliflower mash with crisp-tender steamed asparagus and a touch of golden ghee.

NUTRITION

484kcal
Protein
65.7g
Fat
19.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    Place the steamed cauliflower into a food processor with the raw garlic and a pinch of sea salt, blending until smooth and creamy.

  • 3

    Trim the woody ends of the asparagus and steam for 3-5 minutes until they are bright green and crisp-tender.

  • 4

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

  • 5

    Heat the ghee in a cast-iron or non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the hot skillet skin-side up and sear for 3-4 minutes until a golden crust forms.

  • 7

    Flip the salmon and cook for another 3 minutes or until the internal temperature reaches 145 degrees Fahrenheit.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus.