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 garlic cauliflower mash with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

440kcal
Protein
45.2g
Fat
22g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

Lemon wedge for serving

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes until they are very soft and easily pierced with a fork.

  • 2

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

  • 3

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, ghee, and minced garlic, then blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a golden crust, then flip and cook for another 3 minutes until opaque.

  • 7

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

NUTRITION

440kcal
Protein
45.2g
Fat
22g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

Lemon wedge for serving

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for about 10-12 minutes until they are very soft and easily pierced with a fork.

  • 2

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

  • 3

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, ghee, and minced garlic, then blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side down and sear for 4 minutes without moving it to ensure a golden crust, then flip and cook for another 3 minutes until opaque.

  • 7

    Plate the creamy cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of zesty lemon juice.