Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a garlic cauliflower mash with steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

522kcal
Protein
58.7g
Fat
24.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Ghee

2 cloves Garlic

1 tablespoon Lemon juice

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PREPARATION

  • 1

    Steam the cauliflower florets and peeled garlic cloves until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, set a steamer basket over boiling water and cook the asparagus until crisp-tender, roughly 4-5 minutes.

  • 3

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

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes.

  • 6

    Drain the steamed cauliflower and garlic, then mash or blend with the remaining ghee and a pinch of salt until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a garlic cauliflower mash with steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

522kcal
Protein
58.7g
Fat
24.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Ghee

2 cloves Garlic

1 tablespoon Lemon juice

PREPARATION

  • 1

    Steam the cauliflower florets and peeled garlic cloves until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, set a steamer basket over boiling water and cook the asparagus until crisp-tender, roughly 4-5 minutes.

  • 3

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

  • 4

    Heat half of the ghee in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes.

  • 6

    Drain the steamed cauliflower and garlic, then mash or blend with the remaining ghee and a pinch of salt until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.