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 wild salmon served over silky cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

470kcal
Protein
49.1g
Fat
23.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 tsp Ghee

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a food processor or blender, add the ghee and a pinch of salt, and process until completely smooth and silky.

  • 3

    While the cauliflower is steaming, season the salmon fillet with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a crisp skin, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the salmon over a generous bed of cauliflower mash with the asparagus on the side, and finish 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 wild salmon served over silky cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon.

NUTRITION

470kcal
Protein
49.1g
Fat
23.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 tsp Ghee

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Transfer the steamed cauliflower to a food processor or blender, add the ghee and a pinch of salt, and process until completely smooth and silky.

  • 3

    While the cauliflower is steaming, season the salmon fillet with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a crisp skin, then flip and cook for another 3-4 minutes until cooked through.

  • 5

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 6

    Plate the salmon over a generous bed of cauliflower mash with the asparagus on the side, and finish with a fresh squeeze of lemon juice.