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 served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

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NUTRITION

370kcal
Protein
43.0g
Fat
16.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Non-fat Greek Yogurt

1 tsp Avocado Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower and garlic to a food processor or blender, add the Greek yogurt, and pulse until smooth and creamy.

  • 4

    In the last 5 minutes of cauliflower steaming, add the asparagus to the steamer basket and steam until bright green and tender-crisp.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side 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 salmon served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.

NUTRITION

370kcal
Protein
43.0g
Fat
16.1g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Non-fat Greek Yogurt

1 tsp Avocado Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and set aside.

  • 3

    Transfer the steamed cauliflower and garlic to a food processor or blender, add the Greek yogurt, and pulse until smooth and creamy.

  • 4

    In the last 5 minutes of cauliflower steaming, add the asparagus to the steamer basket and steam until bright green and tender-crisp.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

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