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 sockeye salmon served with steamed asparagus over a bowl of velvety cauliflower mash.

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NUTRITION

399kcal
Protein
45.2g
Fat
18.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 teaspoon Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower cooks, season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.

  • 4

    Steam the asparagus spears for 4 to 5 minutes in a separate basket or during the last few minutes of the cauliflower steaming until they are bright green and tender-crisp.

  • 5

    Drain the cooked cauliflower and place it in a blender or food processor with the ghee and minced garlic, processing until the mixture is completely smooth.

  • 6

    Plate the velvety cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side.

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 sockeye salmon served with steamed asparagus over a bowl of velvety cauliflower mash.

NUTRITION

399kcal
Protein
45.2g
Fat
18.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 teaspoon Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    While the cauliflower cooks, season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.

  • 4

    Steam the asparagus spears for 4 to 5 minutes in a separate basket or during the last few minutes of the cauliflower steaming until they are bright green and tender-crisp.

  • 5

    Drain the cooked cauliflower and place it in a blender or food processor with the ghee and minced garlic, processing until the mixture is completely smooth.

  • 6

    Plate the velvety cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side.