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

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NUTRITION

377kcal
Protein
42.9g
Fat
17.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

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PREPARATION

  • 1

    Place the cauliflower florets 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 to a blender or food processor with the garlic and half of the ghee, then blend until completely smooth and creamy.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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

NUTRITION

377kcal
Protein
42.9g
Fat
17.5g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Ghee

1 clove Garlic

Pinch of Sea Salt and Black Pepper

1 wedge Fresh Lemon

PREPARATION

  • 1

    Place the cauliflower florets 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 to a blender or food processor with the garlic and half of the ghee, then blend until completely smooth and creamy.

  • 4

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

  • 5

    Season the salmon fillet with sea salt and black pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 7

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