Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

421kcal
Protein
55.4g
Fat
15.4g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 3-4 minutes of cooking until they are bright green and crisp-tender.

  • 3

    While vegetables steam, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and minced garlic, and blend or mash until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.

Seared Salmon Fillet 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 Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

421kcal
Protein
55.4g
Fat
15.4g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer during the last 3-4 minutes of cooking until they are bright green and crisp-tender.

  • 3

    While vegetables steam, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and minced garlic, and blend or mash until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.