Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared sockeye salmon served over a bed of creamy garlic cauliflower mash with tender-crisp steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

440kcal
Protein
45.6g
Fat
22.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon juice

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp.

  • 3

    Transfer the softened cauliflower to a food processor or bowl, adding minced garlic and half of the olive oil, 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 remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the exterior is golden and the center is just opaque.

  • 7

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

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared sockeye salmon served over a bed of creamy garlic cauliflower mash with tender-crisp steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

440kcal
Protein
45.6g
Fat
22.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon juice

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam for 3-5 minutes until tender-crisp.

  • 3

    Transfer the softened cauliflower to a food processor or bowl, adding minced garlic and half of the olive oil, 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 remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.

  • 6

    Flip the salmon carefully and cook for another 3-4 minutes until the exterior is golden and the center is just opaque.

  • 7

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