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 salmon fillet served over garlic cauliflower mash and steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

498kcal
Protein
59.2g
Fat
21.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends from the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the inside is cooked to your preference.

  • 6

    Drain the steamed cauliflower and place it in a blender or food processor with the Greek yogurt and minced garlic.

  • 7

    Process the cauliflower until completely smooth and creamy, then season to taste.

  • 8

    Serve the seared salmon over a bed of cauliflower mash with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.

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 salmon fillet served over garlic cauliflower mash and steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

498kcal
Protein
59.2g
Fat
21.4g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends from the asparagus and steam them for 4-5 minutes until tender-crisp and bright green.

  • 3

    Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of salt and pepper.

  • 4

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

  • 5

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the inside is cooked to your preference.

  • 6

    Drain the steamed cauliflower and place it in a blender or food processor with the Greek yogurt and minced garlic.

  • 7

    Process the cauliflower until completely smooth and creamy, then season to taste.

  • 8

    Serve the seared salmon over a bed of cauliflower mash with the asparagus on the side, finishing the entire dish with a fresh squeeze of lemon juice.